Creamy Ham Chowder

This is a takeoff on clam chowder. The ham and savory add an interesting twist on chowder. Give it a try I think you will enjoy it.
INGREDIENTS:

12 to 16 oz. ham slice *

2 medium potatoes

1 medium shallot

2 medium carrots

1 cup water

1 bay leaf

1 tsp dried savory

1/8 tsp pepper

Parsley for garnish

 Cream Sauce:

2 Tbsp all-purpose flour

½ cup milk

½ cup heavy cream

PREPARATION:

Peel and dice the potatoes into ½ inch cubes. Peel and finely chop the shallot; Peel, wash and slice the carrot in half lengthwise then cut into ¼ inch slices. Clean any fat from the ham and dice it into ½ inch cubes. In a medium bowl, mix the flour, milk and cream until smooth. Wash the parsley shaking off the water and chop for garnish.

COOKING:

Add the water, solids and spices to a 3 qt. saucepan. Bring to a gentle boil, cover and reduce the heat to a simmer and cook until vegetables are tender.

Add the Cream sauce and bring to a boil; cook and stir for 2 minutes or until thickened. (If you have the time, let the chowder set for a couple of hours to absorb the flavors, and then reheat just before serving.)

Find the bay leaf and discard then sprinkle with parsley for garnish before serving.

* Or 1-1/2 cups cubed Leftover or cooked ham.