Begin by peeling and deveining one pound of shrimp. In a large soup pot, melt 2 tablespoons of butter over medium heat. Add the shrimp to the pot, sautéing them for 2-3 minutes until they turn bright pink and opaque. Once cooked, remove the shrimp from the pot and set them aside.

In the same pot, add one finely chopped small onion and two chopped celery stalks. Sauté them over medium heat for about 5 minutes until softened. Then, add two peeled and diced medium potatoes and 3 cups of corn kernels, cooking for another 2-3 minutes.

Pour in 3 cups of chicken broth, scraping the bottom of the pot. Add a bay leaf, bring the mixture to a gentle simmer over medium-high heat and let it cook uncovered for 15-20 minutes, or until the potatoes are tender.

Once the potatoes are tender, lower the heat to medium and stir in 1 ½ cups of half-and-half. Allow the chowder to simmer for an additional 5-10 minutes until it thickens slightly.

Return the cooked shrimp to the pot, stirring gently to combine. Warm the chowder for another 5 minutes, allowing the shrimp to soak in the flavors. Taste and adjust seasoning with salt and pepper.

Remove the bay leaf and ladle the chowder into bowls. Garnish with a tablespoon of freshly chopped parsley and serve hot with lemon wedges on the side.