Prepare shrimp by peeling and deveining 1 pound. Melt 2 tablespoons butter in a skillet over medium heat. Cook shrimp for 2-3 minutes until pink. Set aside.

In the same pot, melt another tablespoon of butter over medium heat. Add 1 cup of chopped celery and 1 finely chopped onion, sauté for 5 minutes. Stir in 2 cups of diced potatoes and 3 cups of corn, cook for 2-3 minutes.

Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Stir to coat the vegetables evenly.

Pour in 3 cups of broth, add a bay leaf, and bring to a gentle boil. Reduce heat to low and simmer for 15-20 minutes until potatoes are tender.

Stir in 1.5 cups of half-and-half and allow to simmer for 5-10 minutes, stirring occasionally until thickened.

Gently add the sautéed shrimp back into the chowder and simmer for an additional 5 minutes. Adjust seasonings as needed.

Remove the bay leaf, ladle chowder into bowls, garnish with fresh parsley, and serve with lemon wedges if desired.