Drain oysters, reserving liquor (liquid from oyster container); set aside.
Melt butter in canola oil in a Dutch oven over medium heat; add onion, carrot, and celery, and sauté 5 minutes or until tender.
Add white wine and reserved oyster liquor; simmer 5 minutes, or until reduced by half. Stir in whipping cream, cubed potatoes, salt, and pepper; simmer 15 minutes or until cream is slightly thickened and potatoes are tender. Add oysters, and cook 3 minutes or just until edges begin to curl; stir in tomatoes.
Remove from heat, and serve; sprinkle each serving evenly with crumbled bacon and chives.