In a medium-sized pot, heat over medium heat and add four strips of bacon, cooking until crispy, about 5-7 minutes. Remove bacon and set aside, keeping drippings in pot.

In the same pot with the bacon drippings, add ½ cup of finely chopped onion and sauté for about 3-5 minutes until translucent.

Introduce 4 medium peeled and diced potatoes into the pot and sprinkle 3 tablespoons of all-purpose flour over them. Mix to coat evenly.

Slowly pour in 4 cups of chicken broth while stirring to prevent lumps. Increase heat to high and bring to a gentle boil, about 5 minutes.

Once boiling, lower the heat and allow to simmer for about 15 minutes until the potatoes are tender.

After potatoes are tender, stir in 1.5 cups of cubed cooked ham and 1 cup of frozen corn, letting heat through for an additional 5 minutes.

Pour in ½ cup of heavy cream and sprinkle in ½ teaspoon of ground black pepper along with salt to taste. Stir and cook for a few more minutes until heated through.

Ladle the soup into bowls and garnish with crumbled bacon and finely chopped fresh parsley.