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Oyster and Wild Rice Soup
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5 from 1 vote

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
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 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.