Wild Rice & Mushroom Soup?

Please don't let the picture fool you, this tastes a lot better than it looks. And it was supposed to be a soup, but ended up being quite thick, so not sure, maybe its a stew? I guess if you shortened the simmering time it wouldn't end up being quite so thick.

1/2 cup butter
1/2 cup onions, chopped
3/4 cup celery, chopped
1/2 cup carrots, chopped
1/2 green pepper, chopped
1 1/2 cups fresh mushrooms, sliced
2/3 cup corn
1/2 cup flour
5 cups chicken broth
1 1/2 cups cooked chicken, cubed
1 1/2 cups wild rice (or wild rice blend), uncooked
1 tsp salt
1 tsp pepper
3/4 tsp thyme
3/4 tsp dry mustard powder
3/4 tsp curry powder
1/2 tbsp dry parsley
1 1/2 cups cream (I just used 1% milk cause that's what I had and it worked fine!)

Melt butter over medium heat in soup pot. Stir in the onions, celery, carrots and green pepper and saute a few minutes until tender crisp. Add mushrooms, corn and flour. Stir until well combined. Add the chicken broth and bring to a boil, stirring constantly. Stir in the chicken, wild rice, all the seasonings and the cream/milk. Simmer until done, stirring occasionally, about 2 hours (or less if you don't want it too thick).

*Adapted from http://www.mennonitegirlscancook.ca/2013/10/wild-rice-blend-soup.html