Corn Poblano Seafood Soup

Many of you know that I do not cook with recipes or measure ingredients, but I'm making a new effort to write things down as I cook! Here is what I came up with for Corn Poblano Seafood Soup:

Ingredients:
olive oil
2 cups of diced potatoes
1 1/2 cups of diced sweet onions
1 1/2 cups of diced green onions
3 diced poblano peppers
3 diced jalapeno peppers (obviously use your discretion with regard to your personal tolerance for spice)
2 cups of sweet corn
4 dashes of worcestershire sauce
3 bay leaves
5 chopped cloves of garlic
1/2 cup chopped parsley
1 cup of broth
2 cups of milk
1 cup of grated parmesan cheese
creole seasoning to taste
3 cups of either crab meat, diced shrimp, or both
1 cup of diced Roma tomatoes
1/2 cup of shredded parmesan cheese

Instructions:
1.  Sautee potatoes, onions, green onions, poblano peppers, and jalapeno peppers with creole seasoning in olive oil until potatoes are soft.
2.  Add garlic, corn, broth, seafood, parsley, worcestershire sauce, and bay leaves and bring to a boil.
3.  Reduce heat and cover.
4.  In a separate pan heat 1 cup of milk and 1 cup of parmesan cheese, do not bring to a boil.
5.  Slowly stir milk and cheese into the soup and cook on low heat for 25 minutes.
6. Garnish with diced Roma tomatoes and shredded parmesan cheese.