Absolutely @dontstopmenow, and thank you for your nice reply!

Ingredients

Rye Bread Bowls:
3 tablespoons yeast
3 tablespoons brown sugar
3 3/4 cups warm water
4 1/2 tablespoons cocoa powder
2 1/2 teaspoons salt
3 cups rye flour
1 1/2 cups whole wheat flour
2 - 2 1/2 cups all-purpouse flour
Corn Chowder:
1 lb boneless skinless chicken breast, cooked and chopped
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1/3 cup all-purpouse flour
6 cups chicken broth (I use homemade )
3 medium potatoes, peeled and cut into small cubes
2 cups whole milk
1 cup shredded cheese
2 1/2 cups corn kernals
1 teaspoon freshly grated nutmeg
salt and pepper to taste
Instructions

Rye Bread Bowls:

1. Combine water, yeast, and brown sugar in a large bowl and stir to dissolve. Add salt, rye flour and whole wheat flour and mix well. Add all-purpouse flour 1 cup at a time until dough is no longer sticky. Knead for about 5 minutes then place in a well oiled bowl. Cover and put in a warm place to rise for about 1 hour until doubled in size.
2. Pre-heat oven to 375 degrees F.
3. Divide dough into 8 balls and place on greased baking sheets at least 2 inches apart. Cover with damp towel and let continue to rise while oven is heating.
4. Bake for 25 - 30 minutes until golden brown.
   For Corn Chowder:
5. In a medium skillet, saute onion, garlic, and celery with oil until tender. Add flour and stir constantly until thickened. Reduce heat to low and and whisk in 1 cup chicken broth until smooth.
6. Combine veggie flour mixture with potatoes and remaining broth in a large pot and bring to a boil.
   reduce heat to low and simmer uncovered 15 - 20 minutes until potatoes are tender.
7. Add in cooked chicken, corn and milk and simmer, uncovered 10 - 15 minutes longer until it begins to thicken. Stir in cheese, nutmeg, and salt and pepper to taste.
   Assemble:
8. To make bread bowls, cut tops at an angle in a circle and use a spoon to pop tops out. Fill with soup and serve hot.