• 2 tablespoons butter
• 1 onion, chopped
• 1/2 cup carrots, peeled, halved and sliced
• 3 tablespoons flour
• 2 1/2 cups ham, diced
• 3 1/2 cups chicken broth
• 1 1/2 cups frozen corn
• 2 teaspoons fresh thyme leaves
• 2 small russet potatoes, peeled and cut into small cubes
• 1 cup heavy cream
• 4 slices bacon, cooked and crumbled
• salt and pepper to taste

Heat the butter in a large pot over medium high heat.  Add the onions and carrots and cook for 4-5 minutes or until just softened.

Whisk in the flour, stirring constantly.  Cook for one minute.

Slowly add the chicken broth, whisking constantly.  Bring to a simmer.  Add the ham, corn, thyme and potatoes.

Simmer for 25 minutes or until potatoes are tender, stirring occasionally.  Add the heavy cream and bacon.  Cook for five more minutes.  Serve.