In a large pot over medium heat, add chopped bacon and cook until crispy, stirring occasionally, about 5–7 minutes. Remove and set aside.

In the same pot, add diced onion and celery, sautéing for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute.

Add diced potatoes, corn, and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cover for about 15 minutes, until potatoes are tender.

Season shrimp with blackened seasoning. Heat olive oil in a skillet and sear shrimp for 2–3 minutes on each side until opaque.

Stir in heavy cream into the chowder, mix in half of the reserved bacon, and adjust seasoning with salt and black pepper.

Ladle chowder into bowls and top with blackened shrimp, remaining bacon, green onions, and parsley.