Melt the butter in a large stockpot over medium heat for 1-2 minutes.

Cook the diced bacon for 3-4 minutes until crispy.

Add diced onion and minced garlic, sauté for 5 minutes until translucent.

Incorporate diced potatoes and chicken broth, bring to a simmer for 3-5 minutes.

Reduce heat and let the chowder simmer for 8-10 minutes until potatoes are tender.

Add diced zucchini, sweet corn, heavy cream, salt, and pepper, and simmer for another 8-12 minutes.

Purée half of the chowder until smooth, return to the pot.

Stir to combine, adjust seasoning if necessary.

Serve in bowls garnished with parsley, jalapeños, and cayenne if desired.