In 4-quart saucepot cook bacon until crisp; remove and crumble. Reserve 1 tablespoon drippings.
In same saucepot melt Shedd's Spread Country Crock® Spread with reserved drippings over medium heat and cook onion and celery, stirring occasionally, 5 minutes or until tender. Stir in flour and cook, stirring frequently, 3 minutes or until flour is lightly browned. Stir in clam juice, milk, and potatoes. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 20 minutes or until potatoes are almost tender. Stir in corn and cod. Simmer 10 minutes or until cod flakes with a fork. Stir in parsley and salt. Just before serving stir in cream. Serve, if desired, in 6 (6-in.) round hollow bread bowls and garnish with bacon.
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