In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.
Cook until vegetables are soft, about 10 minutes.
Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.
Slowly pour broth, heavy cream and diced potatoes into pan, stir.
Bring to a boil and cook for approximately 15 minutes.
Add turkey and corn. Stir and cook until heated thoroughly.
Remove from heat and enjoy.