Cook bacon according to instructions on the package. Place two paper towels on a plate, place bacon on the plate and blot the grease off of the bacon slices with more paper towels.
Whisk in the flour and stir to combine. Stir in the milk and simmer until mixture has thickened slightly, about 2 minutes.
Add the potatoes, and increase heat to high. Bring the soup to a boil and simmer the potatoes until they can be easily pierced with a fork, about 15 minutes. Stir in the ham and add salt and pepper to taste.
Crumble bacon slices over each bowl of soup and serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/potato-ham-chowder/