Peel, devein, and rinse the shrimp. Set aside.
Cook the bacon in a pot. I dice it into one-inch pieces before cooking it. Set aside. Drain bacon grease except for 1 tablespoon.
Add butter, then onion, celery, carrots, garlic, onion, old bay, and scallions to the pot. Stir for about 5 minutes until the vegetables are done.
Sprinkle the flour over the mixture. Stir well. Slowly add the broth while stirring. Add in the heavy cream. Let it simmer for about 15 minutes.
Add the diced potato, cream corn, frozen corn, and bay leaves. Cook for 5 minutes until potatoes are done.
Add the shrimp. Cook for 5 minutes until pink. Stir in half of the bacon pieces, reserve the rest to top off the bowls of chowder. Garnish with chopped celery leaves and you're good to go!