Cook the chopped bacon over medium heat until crispy, which should take about 5–7 minutes. Remove it with a slotted spoon and set aside on a paper towel, leaving about 2 tablespoons of the bacon fat in the pot.

In the same pot with the bacon fat, add the diced onion and celery. Sauté for 4–5 minutes or until the onion softens and becomes translucent. Stir in the minced garlic and cook for an additional minute.

Stir in the diced potatoes and corn. Pour in the chicken broth, then bring to a gentle boil. Reduce the heat to simmer and cook for about 15 minutes until the potatoes are fork-tender.

While the chowder simmers, season the shrimp with blackened seasoning. In a separate skillet, heat olive oil over medium-high heat and sear the shrimp for about 2–3 minutes on each side.

Once the potatoes are tender, stir in the heavy cream, add half of the crispy bacon back, and adjust seasoning with salt and pepper to taste.

Ladle the chowder into bowls, topping each serving with the seared shrimp, remaining bacon, sliced green onions, and parsley. Serve immediately while hot.