In 4-quart saucepot, cook bacon until crisp; remove. Reserve 1 tablespoon drippings.
In same saucepot, melt Country Crock® Spread with reserved drippings over medium heat and cook onion and celery, stirring occasionally, 5 minutes or until tender. Whisk flour and clam juice in small bowl until blended. Stir into saucepot. Stir in milk and potatoes and 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. Serve, if desired, in 6 (6-in.) round hollow bread bowls and garnish with bacon.