3 small yellow onions, chopped
8-10 red potatoes, washed and cubed
1 head broccoli, trimmed and chopped
2 cups frozen, sweet corn
1 Tsp butter
6-8 cups water
2 Tbsp fresh herbs of choice, chopped (I used Thyme and Rosemary)
6 Bay leaves
4 oz grated pepper jack cheese
2 oz grated cheddar cheese
Salt and pepper to taste (hint-this soup requires a bit of salt)
In a large soup pot saute the onions in the butter over medium heat for 5 minutes, uncovered. Add the potatoes and stir well. Now add the broccoli and 2 cups water (enough to just cover the potato/broccoli mixture). Stir with a wooden spoon for 30 seconds to distribute the ingredients evenly. Bring to a boil.
chowder looking consistency. Add the cheeses and continue to cook over low heat. If you need to add more water, do so now. Add water until you have reached the thickness you desire. Now check for salt and pepper. You may be surprised by how much is needed, this is a lot of soup!