In a large Dutch oven over medium heat, add the diced bacon and cook for about 8-10 minutes until it becomes crispy and golden brown. Stir occasionally to ensure even cooking. Once done, remove the bacon and place it on a plate lined with paper towels to drain excess grease, leaving the flavorful drippings in the pot.

Using the same pot with the bacon drippings, add the chopped onion and diced carrots. Sauté for about 5-7 minutes over medium heat until the onions are translucent and the carrots are tender, stirring occasionally to prevent sticking.

Sprinkle the all-purpose flour over the sautéed vegetables and stir well for about 2 minutes to create a roux, ensuring no lumps remain. Gradually pour in the whole milk and water while continuously stirring to combine. Increase the heat slightly and bring the mixture to a gentle boil, cooking for about 2 minutes until thickened and creamy.

Once thickened, incorporate the cubed potatoes, drained corn, chicken bouillon granules, and pepper to the pot. Reduce the heat to low, and simmer the chowder uncovered for about 20 minutes, stirring occasionally, until the potatoes are fork-tender.

Gently fold in the shredded cheddar cheese and cubed ham into the chowder. Stir until the cheese melts completely, about 3-5 minutes.

Finally, mix in the crispy bacon you set aside earlier for added texture and flavor. Serve your Cheesy Ham Chowder hot, garnished with fresh minced parsley.