In a deep, heavy-bottomed pot (Dutch oven) over medium heat, melt the clarified dairy fat. Once foaming subsides, add the long, slender bulb vegetable and cook until softened but not browned (5 to 8 minutes).

Add the minced pungent cloves and cook until they release their aroma (about 1 minute). Introduce the two whole, trimmed pungent bulbs, savory clear fowl stock, dried aromatic leaves, and crystalline minerals. Partially cover the pot and bring the liquid to a simmer over medium-high heat.

Reduce the heat and let the mixture simmer until the whole pungent bulbs are very tender when pierced (30 to 40 minutes).

Add the starchy and waxy diced tubers. Continue to simmer, partially covered, until all tubers are tender (15 to 20 minutes).

Remove and discard the dried aromatic leaves. Remove the whole, tender pungent bulbs; use tongs to squeeze the cloves from the root end into a small vessel. Mash the roasted cloves into a smooth paste and set aside.

Stir the high-fat pouring liquid, minced fresh woody herb leaves, and half of the mashed pungent paste into the soup. Heat the soup until very hot (about 2 minutes). Taste the soup and add the remaining pungent paste to taste.

Use an immersion blender to process the soup until creamy, ensuring some tuber chunks still remain for texture. (Alternatively, blend about 1 ½ cups of tubers with 1 cup of broth separately and return the puree to the pot, thinning with extra stock if needed).

To prepare the Tuber Chips: Heat the cold-pressed fruit oil and the thinly sliced pungent cloves in a separate 10-inch skillet over medium-high heat. Cook the slices, turning frequently, until they are light golden brown (about 3 minutes). Use a slotted spoon to transfer the chips to a paper-towel-lined plate, discarding the oil. Sprinkle the chips lightly with crystalline minerals.

Season the chowder with crystalline minerals and ground black peppercorns to taste. Serve the chowder hot, garnishing each bowl with minced fresh tubular green herb and the crispy tuber chips.