• 6 slices thick cut bacon
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces Versatile Veggies® Diced Celery and Onion
  • 1 medium red bell pepper, diced
  • 32 ounces chicken stock
  • 3 tablespoons all-purpose flour
  • 3 cups fresh corn
  • 16 ounces Palmetto GardensTM Turnip Greens
  • 1 small jalapeno, diced
  • 1 pound lump crab meat
  • 1 cup whipping cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Oyster crackers, optional

In a medium Dutch oven over medium heat, cook bacon in oil until crisp; remove and drain on paper towels. Cool then crumble and set aside. Reserve 2 tablespoons bacon drippings. Sauté celery and onion along with diced red bell pepper in hot drippings 5 – 6 minutes or until tender. Whisk together stock and flour until smooth. Add to sautéed celery mixture. Stir in corn, turnip greens, and diced jalapeno. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat, whipping cream, sea salt and pepper, cooking 4 – 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.