Begin by peeling and deveining 1 pound of shrimp. In a large pot over medium heat, melt 2 tablespoons of butter, then add the shrimp and sauté for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.

In the same pot, add the chopped onion and celery. Sauté the vegetables for about 5 minutes until tender and the onion is translucent.

Stir in the diced potatoes and 3 cups of corn kernels, cooking for an additional 2-3 minutes.

Pour in 3 cups of chicken broth and add a bay leaf. Bring to a gentle simmer, then reduce to low, cooking for 15-20 minutes.

With the potatoes now tender, stir in 1 ½ cups of half-and-half. Continue to simmer for about 5-10 minutes to thicken.

Add the sautéed shrimp back into the chowder, adjust seasoning with salt and pepper to taste, and simmer for an additional 5 minutes.

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