Ingredients
2 small red potatoes, cubed1/2 medium carrot, finely chopped1/4 cup finely chopped onion2 tablespoons butter2 cups half-and-half cream1 pouch (6 ounces) boneless skinless pink salmon1/2 cup fresh or frozen corn1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried parsley flakes1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon rubbed sage1/8 teaspoon dried thyme
Preparation
In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through.
