Decadent Clam-ish Chowder (Vegetarian)

Thinly chop onions, carrots and celery. Quarter potatoes. Put olive oil and fresh vegetables in a large pot and cook over medium heat, stirring occasionally. When vegetables are softened add the liquid of the can of clams and the bullion cubes, smash and mix the cubes with the liquid as it warms until fully dissolved. Reserve your Pinot Grigio and cornstarch for later; add all the rest of your ingredients-including the canning liquids of your seafood and vegetables. Stir, do not cover. For fast cooking boil 30 minutes on high, stirring frequently; if you have more time simmer on medium high 1 hour stirring occasionally. Stir cornstarch into pinot grigio and then slowly stir cornstarch mixture into the chowder. Simmer 5 minutes.