In a medium skillet over medium heat, melt the butter and add the shrimp, cooking for about 2-3 minutes until they turn pink and opaque. Remove and set aside.

In the same skillet, add the chopped onion and celery, sautéing for about 5 minutes until the onions are translucent. Add the potatoes and corn, cooking for another 2-3 minutes.

Pour in the broth and add the bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.

Stir in the half-and-half, allowing it to simmer for an additional 5-10 minutes over low heat.

Fold in the cooked shrimp, adjust seasonings with salt and pepper, and simmer for another 5 minutes.

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