Creamy Mushroom and Corn Chowder

In a large saucepan, heat oil until hot. Add mushrooms, onion and celery; cook and stir until vegetables are tender, about 8 minutes. Stir in chicken broth, corn kernels, creamed corn and ham. Bring to a boil; reduce heat and simmer covered to blend flavors, about 15 minutes.

In a small bowl whisk together milk and flour until smooth; stir into saucepan. Return to a boil; cook and stir until chowder thickens slightly, about 3 minutes. Season with hot pepper sauce, if desired. Serve immediately.