Corn and Potato Chowder

I've been trying to cook more meals at home. The goal has been to make something that I can eat for dinner and take to work for lunch (because I can eat Lean Cuisine every day, but my cooking is definitely better!).

This recipe says it's six servings. I tend to think that it's closer to 3. It's still only 318 calories for a double-serving, so I don't feel guilty.

Corn and Potato Chowder

Ingredients
1 yellow onion, chopped
3 russet potatoes, diced
1 tbsp butter or margarine
2 cups reduced sodium chicken broth
1 cup skim evaporated milk
1 cup corn (if canned, drained)
pinch salt
pinch pepper(optional - 1 tbsp red pepper flakes)

Directions
Melt butter over med-hi heat in a large pot,
Saute onions for 6-9 min, until clear/cooked through
Add potatoes and broth, bring to boil
Reduce heat to low and simmer partially covered for 15-20 min.
Add evaporated milk, corn, salt pepper (and red pepper), and keep over low for another 5 min. to heat through.

Now, there are no pictures this time, because I wasn't paying attention. First, I burned the sauteing onions. Then I burned the potatoes and broth (by keeping it way too high and boiling off all the broth). But I wasn't ready to admit failure, so I just added more broth and scraped the bottom of the pot. I probably shouldn't have scraped the bottom. My entire apartment smells like that smokey bar-b-cue flavor, and my soup has it too. And the soup looks... ashy. It's got a few giant flecks of charred remains, and the whole thing has a grey tint. but honestly, it still tastes pretty good (once you pick out the giant black charred remains of potatoes).