Peel and devein the shrimp. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside, leaving the drippings.

In the same saucepan, add the finely chopped onion and celery. Sauté for 3-4 minutes until soft. If using, add bell pepper. Stir in the diced potatoes and corn, cooking for an additional 2-3 minutes.

Pour in 3 cups of chicken or vegetable broth and add the bay leaf. Increase heat to medium-high and bring to a gentle simmer, then reduce to medium-low for 15-20 minutes until potatoes are tender.

Stir in 1 ½ cups of half-and-half and let simmer for another 5-10 minutes, stirring frequently to prevent sticking.

Add the cooked shrimp back into the chowder, stirring to incorporate. Season with garlic powder, smoked paprika, salt, and pepper to taste. Simmer for an additional 5 minutes.

Ladle the chowder into bowls, garnishing with fresh parsley. Serve with lemon wedges on the side.