Start by cooking 4-5 strips of chopped bacon in a Dutch oven or other large pot. When the bacon is slightly crisp and browned, transfer it to a paper towel-lined plate with a slotted spoon or spider skimmer, leaving the accumulated bacon fat behind.

Turn the heat up under the pot with the reserved bacon fat and stir the minced thyme and bay leaf into the bacon fat. Stir and sauté the herbs for about 30 seconds. Then add half of the chopped cauliflower. Season with a pinch of kosher salt and about 1/4 teaspoon of fresh cracked black pepper. Add two bottles of clam juice.

Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let the cauliflower cook until it falls apart when poked with a fork, about 10 minutes. Cut the heat and remove the bay leaf. Let the mixture cool for about 10 minutes. Transfer the mixture to a blender and blend until smooth.

Add the cauliflower puree back to the pot and turn the heat up to medium-high. Pour in the remaining 1 bottle of clam juice and 1 cup of water. Then add the potatoes. Bring the mixture to a simmer over medium-high heat, cover, and reduce the heat to medium-low. Simmer until the potatoes are just tender, about 10-15 minutes.

When the potatoes are just tender, stir the remaining cauliflower florets into the soup. Stir and season with a pinch of kosher salt. Then, submerge the cod pieces in the soup. Bring to a simmer over medium-high, then cover and reduce the heat to medium-low. Simmer for 5-8 minutes, until the cod flakes easily with a fork.

Now, gently stir in the frozen corn, fresh chopped spinach, and sliced snow peas. Very gently stir and cook just until the spinach is wilted. Cut the heat.

Off heat, add the diced jalapeño (if using), and stir in the juice of half a lemon. Taste the chowder and season with more kosher salt if needed.

Sprinkle individual servings with fresh chopped parsley and bacon pieces.