Prepare the leeks by cutting off the root ends and tough green tops, leaving about 3 inches above the white part. Cut the leeks lengthwise and rinse thoroughly under running water to remove any sand. Slice into 1/2 inch slices.

In a large saucepan, melt butter or margarine over medium heat.

Add the sliced leeks, diced potatoes, sliced carrots, ham strips, and chopped onion to the saucepan.

Cook the vegetables and ham slowly until softened, stirring often, for about 8 to 10 minutes.

Pour in the chicken broth, cover the saucepan, and bring the mixture to a boil.

Reduce the heat to low and simmer until the potatoes are tender, approximately 25 minutes.

If desired, add milk or heavy cream to the chowder and gently heat through, being careful not to boil.

Stir in the fresh or dried parsley, salt, and pepper to taste. Adjust seasoning as needed.

Serve hot and enjoy!