Oyster and Wild Rice Soup is fabulously creamy and rich. It’s like a southern Oyster Stew but with a few more ingredients. The wild rice makes it a little heartier and there’s also corn and smokey bacon.
Oysters are in season now. If it is a month that ends in “R”, it’s a good month for oysters. Oyster Stew is a popular recipe for the holidays in the South and this Oyster and Wild Rice Soup is perfect for the holidays or a chilly night.
Fresh shucked oysters should be easy to find this time of year in grocery stores. They come in a jar or a plastic container and can be found near the fresh seafood.
Oyster and Wild Rice Soup is quick and easy to prepare. This version takes a little longer because you have to cook some wild rice first. I use a boxed wild rice mix. The kind that has a seasoning pacaket. I add the seasoning to the rice as it cooks and it adds extra flavor to the soup.
You don’t want to overcook the oysters. They will cook very, very quickly and they will continue to cook in the soup after you turn the heat off.
More Oyster Recipes
Oyster and Wild Rice Soup is fabulously creamy, hearty and rich. It's like a southern Oyster Stew with corn and smokey bacon.
- 6 slices bacon, chopped
- 1 tablespoon butter
- 1 cup chopped onion
- 1 celery rib, chopped
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 pint conatiner shucked oysters
- 1 cup frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 1/2 cups cooked wild rice
Cook bacon in a Dutch oven until crispy. Remove bacon to a paper towel-lined plate. Drain off all but 1 tablespoon of bacon grease.
Add butter to the bacon grease in the Dutch oven. Turn heat to medium-high. Add onion and celery and cook 5 to 7 minutes, stirring occasionally.
Add flour and cook and stir for 1 minute.
Gradually whisk in chicken broth, milk, and heavy cream.
Drain the container of oysters and add the liquid to the Dutch oven.
Add corn, salt, pepper, crushed red pepper flakes, and bay leaf. Simmer for 15 minutes.
Stir in oysters and wild rice. Simmer for 3 to 5 minutes. Remove from heat.
Stir in half of bacon and reserve the remaining bacon for sprinkling on top.