Prepare the shrimp by peeling and deveining, then sauté in 2 tablespoons of butter for 2-3 minutes until pink and opaque. Remove and set aside to keep tender.

In the same pot, add another tablespoon of butter, sauté onion and celery for 5 minutes until translucent. Add potatoes and corn, stir and cook for another 2-3 minutes.

Pour in 4 cups of chicken broth and add a bay leaf. Simmer on medium-high heat, then reduce to low and cover for 15-20 minutes until potatoes are tender.

Remove the bay leaf and stir in 1 cup of half-and-half. Simmer on low for 5-10 minutes until thickened.

Fold in the sautéed shrimp and simmer for another 5 minutes to heat through.

Ladle into bowls, garnish with parsley and serve with lemon wedges on the side.