While some chowders are heavy and cream-laden, we opted for a much lighter soup that allowed the flavor of gently poached cod to shine through in a clean, thyme-scented broth.
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Just a little bit of bacon fat (rendered using the sauté function) infused the whole dish with richness and created a smoky base for our aromatics. For a high-impact garnish, we reserved the crisped bacon to sprinkle over individual serving...