Cook bacon in a large saucepan over medium heat until crisp. Remove the bacon. Add onion and celery to the same pan; sauté over medium heat 5 minutes until onions are translucent. Add clam juice, corn, potatoes, soymilk and salt to the pan. Bring to a boil. Reduce heat and simmer until potatoes are tender 3-5 minutes. Stir in clams, bacon and parsley. Slice off the top 1½ inch of the bread, cut around the inside to create a 1 inch border around the inside. Hollow out the inside. Pour in the clam chowder.