Instructions: Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.

Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.

Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)

Cook bacon in large skillet over medium heat until crisp, about 5 minutes.

Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; saute over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper.

Sprinkle with chives.

Serves 4.

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