In a medium pot, cook 4 strips of bacon over medium heat until crispy, which should take about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

Add ½ cup of finely chopped onions to the pot with the bacon fat. Sauté over medium heat for about 3-4 minutes, until translucent and fragrant.

Stir in 4 medium potatoes, peeled and diced, into the pot with the sautéed onions. Cook for 2-3 minutes, until slightly softened.

Sprinkle 3 tablespoons of all-purpose flour over the mixture, stirring well. Cook for 1-2 minutes to remove the raw flour taste.

Gradually pour in 4 cups of chicken broth while stirring continuously to avoid lumps. Increase the heat to bring the mixture to a gentle boil.

Mix in 1½ cups of cubed cooked ham and 1 cup of frozen corn. Stir well and allow it to return to a boil; this should take about 2 minutes.

Reduce the heat to low and let your soup simmer uncovered for about 15 minutes, or until the potatoes are tender.

Once the potatoes are tender, stir in ½ cup of heavy cream. Season with ½ teaspoon of black pepper and salt to taste.

Ladle the soup into bowls, garnish each serving with crispy bacon pieces and fresh parsley. Enjoy!