Step 1: Prepare the Bread Bowls. Slice the top third off each sourdough loaf. Reserve the tops. Carefully hollow out the interior of each loaf, leaving a 1-inch thick shell. Brush the interior of the hollowed bread bowls lightly with 1 tablespoon melted butter or olive oil. Preheat oven to 375°F (190°C). Bake the hollowed loaves for 8-10 minutes until lightly toasted and golden. Set aside.
Step 2: Sauté Aromatics. In a large skillet, heat the remaining 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium heat. Add the diced shallot and minced garlic; cook until translucent and fragrant, about 2-3 minutes.
Step 3: Cook Meats & Seafood. Stir in the diced chicken ham and crumbled turkey bacon; sauté for 2 minutes. Add the chopped shrimp and lump crab meat. Sprinkle with 1 teaspoon Old Bay seasoning and toss gently to combine. Cook for 3-4 minutes, or until seafood is just warmed through.
Step 4: Build the Soup Base. Pour in the 1/4 cup heavy cream and stir constantly until the mixture thickens slightly. Remove the skillet from the heat.
Step 5: Fold in Cheese & Herbs. Fold in the 1/2 cup grated Gruyère cheese and 1 tablespoon chopped fresh parsley until the cheese is melted and fully incorporated.
Step 6: Fill and Top Bowls. Evenly spoon the creamy seafood mixture into each pre-toasted sourdough bread bowl. If desired, sprinkle with extra grated Gruyère cheese and panko breadcrumbs.
Step 7: Bake to Finish. Place the filled bread bowls on a baking sheet. Bake at 375°F (190°C) for 12-15 minutes, or until the cheese is melted and bubbling, and the bread is golden.
Step 8: Rest and Serve. Let the stuffed bread bowls rest for 2-3 minutes before serving to allow the filling to set. Serve warm.