Michele's Foundation Chowder

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2 tablespoons canola or olive oil

2 onions, finely chopped

2 ribs celery, finely chopped

1 1/2 cups canned plum tomatoes, chopped; juices reserved

4 to 6 small to medium carrots, cut into 1/2inch thick rounds

1/3 cup dry white wine

2 cups broth (fish, vegetarian or chicken, depending upon protein you are adding)

4 mediumsized boiling or "waxy" potatoes

1 package (10 ounces) thawed frozen corn kernels

Salt

1/2 to 1 teaspoon dried herbs such as thyme, marjoram or oregano

Tabasco sauce to taste

1 1/2 pounds firm fleshed monkfish cut into 1 inch cubes, or 1 pound boneless skinless chicken breasts, cut into cubes or 4 small firm bean curd cakes (tofu) or 2 cups canned or cooked beans such as red, chick peas or white beans.

1/2 cup fresh herbs such as parsley, dill or cilantro