In a large Dutch oven, cook 10 strips of diced bacon over medium heat for about 5-7 minutes, or until crispy. Stir occasionally to ensure even cooking and avoid burning. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain the excess grease, leaving the flavorful drippings in the pot.

Using the same Dutch oven with the bacon drippings, add 1 large chopped onion and 1 cup of diced carrots. Sauté these over medium heat for approximately 5 minutes, until the onions are translucent and fragrant, and the carrots become tender.

Sprinkle 3 tablespoons of all-purpose flour into the softened vegetables, stirring to create a paste. Gradually pour in 3 cups of whole milk and 1.5 cups of water, whisking continuously. Bring the mixture to a boil over medium-high heat, stirring constantly for about 2 minutes, until it thickens to a creamy chowder base.

Once thickened, stir in 2.5 cups of cubed potatoes, 1 can of drained corn, 2 teaspoons of chicken bouillon granules, and pepper to taste. Reduce the heat to a gentle simmer and cover the pot, letting it cook for 20 minutes.

After the potatoes are tender, lower the heat and stir in 3 cups of shredded cheddar cheese and 2 cups of cubed fully cooked ham. Continue cooking on low for about 5 minutes, stirring until the cheese melts completely.

Finally, mix in the crispy bacon pieces from Step 1, allowing them to mingle with the flavors for an extra crunch. Taste and adjust seasoning if needed. When ready to serve, ladle the cheesy ham chowder into bowls and garnish with minced fresh parsley, if desired.