Prepare the shrimp by peeling, deveining, and rinsing under cold water. In a large pot, melt 1 tablespoon of butter over medium heat, then add the shrimp and cook for about 3-4 minutes until pink and opaque. Remove and set aside.

Add another tablespoon of butter to the pot and sauté the chopped onion and celery for about 5 minutes until softened and translucent.

Add the diced potatoes and corn into the pot. Season with garlic powder, smoked paprika, salt, and pepper, stirring well. Cook for 2-3 minutes to combine flavors.

Pour in the chicken broth and add the bay leaf. Let it simmer gently for 15-20 minutes until the potatoes are tender.

Stir in the half-and-half, heat through for another 5-10 minutes until it thickens slightly.

Add the shrimp back to the pot and let simmer for an additional 5 minutes. Adjust seasonings as needed.

Ladle the chowder into warm bowls, garnish with parsley, and serve with lemon wedges on the side.