Lay chicken breast out on a plate. Season both sides with all the seasonings listed. Set aside.

In a large soup pot, add water, chicken bouillon, and potatoes. Start on medium heat and bring to a boil. Simmer until potatoes are soft.

In a frying pan add bacon, onion, and celery. Saute until onion and celery get tender. Add garlic for the last 2 minutes. When done, remove from pan and set aside.

Return pan to heat and saute the seasoned chicken until brown on both sides, but still under done in the middle. If using a thermometer, stop between 110 and 120 degrees. Remove from pan to a cutting board to rest. After resting, chop chicken.

When potatoes are tender, add corn, onion mix, and heavy cream. Bring back to a simmer.

Remove the middle of the sourdough loaves, push down the bread in the middle and around the edges to get volume for the soup. Set what you remove to the side. In the same frying pan, wipe out most of the chicken grease and set the bowls in on medium low heat to toast the bottoms and give it more structure so the soup doesn't soak through.

Check the seasoning of the soup. Season to taste. Add a handful of cheddar cheese and stir in.

Take about a cup of the soft bread you removed from the bowls and place in a blender. Blend into fine crumbs. Slowly add to the soup until it reaches your desired chowder consistency. I like mine thick so I used a little more bread crumbs.

Place bread bowls on a baking sheet. Fill with chowder. Top with more cheese. Bake in a 425 degree oven on the highest rack possible. Mine baked about 10 minutes. Keep a close eye on it, all ovens cook different.

Remove when cheese is browned and bread is toasted. Top with chives for garnish. Serve immediately. Enjoy.