Salmon Chowder

You won’t find many faux foods in Kitchen Parade. But once in awhile, along comes a product worth touting.

For months, I ignored the raves about fat-free half ‘n’ half. Like low-fat butter, it sounded too good to be true, tempting with promise but certain to disappoint. Once tried, however, it was instantly a refrigerator staple, especially for creamy essence in soups like this week’s SALMON CHOWDER.

But truth be told, this product is a disappointment. Its calorie count is up there with whole milk’s even if the fat grams match up with skim’s. But it’s an unreliable substitute: in quiche and casseroles, for example, it separates and refuses to thicken.

Still, to my taste buds and my waist line, it can’t be beat in winter-hearty, body-healthy soups.

Are any ambitious food scientists reading? Half ‘n’ half is a good start. But how about calorie-free bacon cheeseburgers and Friday-night pizza and grilled ribeyes and hot-buttered muffins still warm from the oven and chocolate chip cookies alongside a cold glass of milk and … and … and … fix these and faux is fine, just fine.

ALANNA's TIPS Foodies may sniff but for every-day, I find minced garlic from a jar more than good enough in taste to say nothing of a time-saver. Leave the skins on the potato, adding fiber and saving a minute or two. For a heartier soup, use a pound of salmon or double the broth and add diced zucchini or sweet potato or ribboned spinach. Leftover salmon chowder reheats beautifully but doesn’t freeze well.