PREPARATION:

1. Spray 4-quart Dutch oven or large saucepan with nonstick cooking spray; heat over medium heat until hot. Add onion and celery. Cook and stir 3 minutes or until crisp-tender.
2. Add water and salt. Bring to a boil over high heat. Add potatoes and carrots. Reduce heat to medium. Simmer, covered, 10 minutes or until potatoes and carrots are tender.
3. Stir in corn, beans, tarragon and pepper. Simmer, covered, 10 minutes or until heated through.
4. Stir milk into cornstarch in medium bowl until smooth. Stir into vegetable mixture. Simmer, uncovered, until thickened.