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Cook the bacon and set aside.
Cut the kernels off of the corn, as close to the cob as possible, as you want the milk as well. Set aside along with two of the cobs.
Increase the heat to medium, and add the onion, celery, and bell pepper with a little kosher salt.
Cook for 3 to 5 minutes or until softened and add the garlic cooking for another 30 to 60 seconds.
Add the zucchini and yellow squash, along with the seasonings and herbs.
Add about a half a teaspoon of kosher salt and stir, then add the potatoes and add another teaspoon of kosher salt and stir again.
Add the corn and two cobs. Gently pour in the coconut milk and broth and stir everything together, seasoning with salt and pepper to taste. Allow to simmer for 20-30 min or until potatoes are tender. Remove the cobs.
Season to taste and top each bowl with crumbled bacon. Serve with crusty bread