Stormy Weather Chowder

2 cups low-sodium chicken broth
1 ½ cups broccoli, chopped
1 large sweet potato, peeled and cubed
1 cup mushrooms, sliced
1 medium onion, chopped
1 tablespoon olive oil
2 Tablespoons flour
2 cups milk
15 ounces whole kernel corn, drained
1 cup green beans
1 red bell pepper, chopped
1 Tablespoon basil
Salt and Pepper to taste

In a large soup pot bring broth, broccoli, and sweet potato to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside uncovered. Meanwhile, in a large saucepan, heat olive oil, add mushrooms and onions, cook until tender, about 3-5 minutes.
Whisk flour into milk and add all at once to mushrooms. Turn heat to low and stir with a whisk until bubbly. Pour mushroom mixture into soup pot with broccoli, broth, and sweet potato. Add corn, green beans, red pepper, and basil. Heat through 2-3 minutes. Add salt and black pepper to taste.