|Onion||1 Large, chopped|
|Canned tomatoes||2 Cup (32 tbs)|
|Potato||1 Large, diced|
|Water||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
Melt butter in cooker; lightly tan the onion.
Add vegetables, 1/4 cup water, salt, and pepper.
Close cooker and put pressure regulator in place.
When pressure is reached, cook for 2 minutes.
Cool cooker at once.
Remove pressure control and top.
Return cooker to low flame.
Add milk and bring just to a boil.
Mix the cornstarch with 1/4 cup water; add to cooker.
Stir for 1 minute more to slightly thicken chowder.
Garnish with parsley; serve.