• 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 Gardens^TM 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.