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In the microwave, between two sheets of paper towel, place the slices of ham or prosciutto and cook for 30 seconds, they will become crispy. Immediately remove them from the oven, let cool and break into pieces with your fingers. (If you don’t have imported ham, brown the remaining diced ham in a little butter.)
In a small saucepan, soften the onion in the fat, add the potato, corn kernels, coconut milk or milk, chicken broth, thyme, cayenne pepper, leaf bay leaf, then the ham, and bring to the boil.
Reduce the heat to medium-low and simmer uncovered, stirring occasionally for about 15 minutes, or until the diced potatoes are tender. Remove the sprig of thyme and the bay leaf, taste, adjust the seasoning if necessary.
Brown the bread cubes in butter or margarine. 5. Serve the chowder in 2 ovenproof bowls, garnish with the golden croutons and cheese, place on the center rack and turn on the grill for 2 minutes, watching.
Enjoy!
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