Peel and devein shrimp, rinse under cold water. In a large pot, melt butter over medium heat, add shrimp and sauté for 2–3 minutes until pink and opaque, then remove from pot.

In the same pot, add another tablespoon of butter if needed, then add onion and celery. Sauté for 5 minutes until onions are translucent. Add diced potatoes and corn, cook for another 2–3 minutes.

Pour in chicken broth and add bay leaf. Bring to a gentle simmer, then cover and cook for 15–20 minutes until potatoes are fork-tender.

Stir in half-and-half and simmer for another 5–10 minutes until heated through.

Return shrimp to the pot, season with salt and pepper, heat for another 5 minutes, then remove bay leaf.

Ladle chowder into bowls, garnish with parsley and serve with optional lemon wedges.