Heat dutch oven over medium-high heat.
Add the bacon pieces and cook until crispy.
Remove the bacon from the dutch oven and place on a plate lined to paper towel to soak up the excess grease.
Keep the remaining grease in the dutch oven and add the onion and red bell pepper over medium-high heat.
Cook until they are softened, about 5-7 minutes.
Add the minced garlic, salt, and pepper, and cook another minute.
Add the diced potatoes and vegetable broth. Bring the soup to a boil, reduce heat to medium-low, and let simmer for 10 minutes.
Add the sweet corn and zucchini and cook another 5-8 minutes, until the vegetables are all softened.
Add the half and half to the soup, and stir well to combined.
Remove 2 cups of the soup and add to a food processor or blender and puree. Return to the dutch oven.
Stir in the bacon and basil.
Season with additional salt and pepper, to taste
Serve and enjoy!