Chicken Cordon Bleu Chowder

4 tablespoons (½ stick) salted butter

2 shallots, diced

8 to 10 ounces diced pancetta or bacon (you can usually find diced pancetta in 4-5 ounce packages in the fancy meat section of your market)

1 tablespoon (3 cloves) crushed or minced garlic

1 whole 4 to 5 lb chicken, cut into quarters, skin on

1 cup dry white wine (like a Chardonnay)

6 cups chicken or garlic broth (I used 3 teaspoons Garlic Better Than Bouillon, 3 teaspoons Chicken Better Than Bouillon + 6 cups water)

4 cups (16 ounces) shredded Swiss cheese

1 cup heavy cream or half & half

3 tablespoons cornstarch + 3 teaspoons water to form a slurry

½ to 1 pound ham of your choice (I used Black Forest), thinly sliced and diced

1 to 2 tablespoons Dijon mustard (optional)

½ tablespoon of Creole or Cajun seasoning (I used Tony Chachere’s, also optional)

Directions at pressureluckcooking.com

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