Slice the bacon into 3/4-inch pieces. Heat a non-stick skillet over medium heat and cook the bacon until crisp. Transfer the bacon to a plate topped with a paper towel to drain and set aside. Reserve the bacon drippings in the pan and cook the onion in the bacon drippings until tender, about 4-5 minutes, stirring occasionally.
Add the corn kernels, diced potatoes, carrot, celery and half of the chopped bacon to a 4 or 6 quart slow cooker. Add the cooked onions. Pour the Almond Breeze over the soup ingredients and add the bay leaves, kosher salt and marjoram. Stir gently to mix.
Cover and cook on high for 3 hours or on low for 6 hours, or until the potatoes are fork tender.
In a small bowl, mix the cornstarch with 1/2 cup of the broth then stir into the rest of the soup. Cook for 30 minutes or so more until the soup thickens.
Remove the bay leaf and use a potato masher to gently smash the soup to thicken a bit more. If the soup seems to break or separate because of being cooked too long, stir in a 1/2 cup or more of AlmondBreeze.
Season to taste with more kosher salt. Serve hot topped with chopped bacon.