In large saucepot, melt butter over medium-low heat. Add garlic, celery and shallots, and cook 4 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in flour. Cook 1 minute, stirring constantly. Gradually stir in broth. Stir in bay leaf and thyme.
Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. Stir in half and half; simmer 6 minutes or until soup thickens slightly, stirring occasionally. Stir in turkey, corn and salt; simmer 2 minutes or until heated through. Remove bay leaf.
To serve, ladle soup into bowls and garnish with thyme sprigs, if desired.
Not in the mood for turkey? Substitute chicken breast meat instead.
Ground turkey could also be used in place of turkey breast meat.
Looking for a lighter soup? Use whole or 2% milk instead of half & half.