Ham and Corn Chowder

My friend made me some yummy ham and corn chowder and I enjoyed the left overs so much! Feeling inspired from her chowder, I started making my roux and created what I thought would be delicious. Turns out, I nailed it. No offense to the author of that other recipe, but mine is WAY better. And during this time of year, it just really hits the spot. Serve it with with some yummy rolls. Bam.

Ingredients
3 medium potatoes, diced
2 cups water
6 bacon strips, cooked and crumbled
1/3 cup onion, finely chopped
2 cups cooked ham, diced
1 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Notes / Directions
Bring water to a boil. Boil potatoes for 3-5 minutes (skip this step if you plan on leaving chowder in the crockpot for 4+ hours). Pour water and potatoes into a crockpot. In a large skillet, cook bacon. Set aside and crumble. Sauté onions in bacon grease and add to the crockpot. In the same skillet over medium heat, melt butter. Whisk in flour with a fork until well combined and bubbly. Slowly stir in milk making sure to get rid of all lumps. Continue stirring for 4-5 minutes until mixture thickens. Pour into crockpot and stir well. Add ham, corn, and seasonings. Stir and place a lid on the crockpot. Cook for about 2 hours on high until potatoes are soft.