Chicken Chowder

Chop the onion and celery.
Heat the olive oil in the sauce pan. Add the onion and celery and saute until it is translucent and tender.
Run the garlic cloves through a garlic press or finely mince it. Add it to the onion and celery and saute for a min or less until it is tender and aromatic.
Add the broth, gravy mix, pepper, lemon pepper, garlic powder and onion powder to the pan and stir together. Crumble the dried tarragon and add it to the pan.
Add the hash browns and chopped carrots to the pan and cook on medium for about 10 min or until fork tender.
Add in the corn, peas and chicken stir and cook an additional 5 or so min.
Taste the chowder and add salt to taste, a ¼ tsp at a time until you satisfied with the flavor. I used ¼ tsp salt.
If you are satisfied with the thickness of the chowder, its done. If it's on the thin side and you want it thicker then stir in ¼ c of dehydrated potato flakes. I find this varies depending on how much liquid the frozen vegetables give off - sometime the gravy mix is sufficient to thicken it and sometimes it's a bit thin and needs the potato flakes. If you add the potato flakes, make sure it is heated through.
Serve and enjoy. Store the left overs in the refrigerator.