Oyster and Wild Rice Soup
Oyster and Wild Rice Soup is fabulously creamy, hearty and rich. It's like a southern Oyster Stew with corn and smokey bacon.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 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.