In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.

Add diced bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.

Add potatoes and broth.

Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.

Add zucchini, corn, heavy cream, salt, and pepper. Simmer for an additional 8-12 minutes, or until all of the vegetables are completely tender.

Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the other half of the chowder back into the pot.

Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper, if desired.