Decadent Clam Chowder (With Heavy Cream)

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. Pan fry bacon according to the directions OR Microwave bacon in shallow bowl or slightly deepened plate, covered with something that will not soak up the fat, at 30 seconds per piece. Afterwards, put the middle pieces on the edge and the edge pieces in the middle and microwave another 30 seconds per piece. When bacon is close to being crisp, shorten microwave time to avoid burning. Place bacon on cutting board and stack, cut once lengthwise, then slice thinly the opposite direction to make crumble pieces. 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 1 hour stirring occasionally. Stir cornstarch into pinot grigio and then slowly stir cornstarch mixture into the chowder. Simmer 5 minutes. Top each bowl with a handful of shredded sharp cheddar or your favorite cheese.