Chicken Cordon Bleu Chowder

Name: Chicken Cordon Bleu Chowder
Ingredients: 4 tablespoons (1/2 stick) salted butter; 2 shallots, diced; 8-10 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 4-5 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 tablespoons water to form a slurry; 1/2 – 1 pound ham of your choice (I used Black Forest), thinly sliced and diced; 1-2 tablespoons Dijon mustard (optional); 1/2 tablespoon of Creole or Cajun seasoning (I used Tony Chachere’s, also optional)