Begin by peeling and deveining your shrimp. In a medium pot, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for about 3-4 minutes until pink and opaque. Remove the shrimp and set it aside.

In the same pot, add the remaining butter and sauté the finely chopped onion, celery, and optional bell pepper for about 5 minutes until softened and translucent.

Toss in the diced potatoes and corn kernels, stir thoroughly, and cook for an additional 2-3 minutes.

Add garlic powder, smoked paprika, salt, and pepper. Pour in chicken broth and add the bay leaf. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.

Stir in the half-and-half and simmer for another 5-10 minutes. Return the shrimp to the pot and mix gently.

Taste and adjust seasonings, simmer for an additional 5 minutes. Ladle into bowls and garnish with parsley and lemon wedges.