Peel and devein the shrimp, then heat a large pot over medium heat. Add 1 tablespoon of butter and sauté the shrimp for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.

In the same pot, add another tablespoon of butter and sauté onion and celery for about 5 minutes until softened. Add the diced potatoes and corn, cooking for another 2-3 minutes.

Sprinkle in garlic powder, smoked paprika, salt, and pepper. Stir well and let the mixture simmer for a minute.

Pour in chicken or vegetable broth and add a bay leaf. Bring to a simmer, then reduce heat and cover, cooking for 15-20 minutes until potatoes are tender.

Remove the lid and stir in half-and-half. Gently simmer for 5-10 minutes until creamy.

Return the cooked shrimp to the pot and simmer for an additional 5 minutes. Season as needed.

Remove the bay leaf and ladle chowder into warm bowls. Garnish with parsley and serve with lemon wedges.