Soothing Cheesy Ham Chowder

10 strips of good quality bacon, diced
1 large Vidalia onion, chopped
1 c. diced fresh carrots
3 T. flour
3 c. milk
1 ½ c. water
3 c. cubed potatoes
3-4 ears of fresh corn, taken off cob or 1 (15 ¼-oz.) can whole kernel corn, drained
1 T. chicken bouillon granules
Salt, black pepper to taste
3 c. shredded sharp cheddar cheese, or your favorite
2 c. cubed fully cooked good quality ham

1. In large Dutch oven, cook bacon over medium heat until crispy.
2. With slotted spoon, remove to paper towels to drain.
3. In drippings, saute the onions and carrots until tender.
4. Stir in flour until blended.
5. Gradually add milk and water.
6. Bring to boil, stir and cook for 2-3 minutes or until thickened.
7. Add potatoes, corn, bouillon, salt and pepper.
8. Reduce heat and simmer uncovered for 20-30 minutes or until potatoes are tender.
9. Add cheese and ham.
10. Heat until cheese is melted.
11. Stir in bacon and taste if any additional seasoning is needed.