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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.
Course
Soup
Cuisine
Southern
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Ingredients
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
Instructions
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.