Buffalo chicken chowder

A local gourmet diner has the best buffalo chicken chowder I have ever had as a special occasionally. I was determined to find a recipe so we could have it whenever we wanted. I ended up concocting my own recipe, with the help of two other recipes, Both Mike and I think it's a keeper!!!!

2 cups shredded cooked chicken
3 Tbsp. butter
2 stalks celery, diced
2 carrots, diced
1 onion, diced
2- 14 oz. cans chicken broth
1 1/2 cup milk
1/4 cup hot sauce [use more or less, what ever heat level you like!]
2 medium potatoes, diced
1 cup frozen corn
1 1/2 cups mozzarella
1 cup bleu cheese
1/2 cup parmesan cheese
1/3 cup flour

In butter, saute celery, carrots and onions till soft. Add chicken broth , hot sauce and potatoes, Bring to a boil, then simmer till potatoes are done.
In a small bowl mix cheeses and flour.
When the potatoes are done, add milk to the soup and when it

is back to a simmer, slowly add the cheese mixture to the soup, stirring so cheeses melt.
Add chicken and corn and simmer till they are both heated through. May top soup with sprinkles of more bleu cheese.