This bisque is exquisite for it is filled out with wild rice rather than the common potatoes.
- 1 1/2 bacon slices, chopped
- 2 cups chopped onion (about 2 medium)
- 2 cups shucked oysters, undrained
- 1 cup clam juice
- 1 tablespoon all-purpose flour
- 1 cup fat-free, less-sodium chicken broth
- 1 bay leaf
- 1 1/2 cups cooked wild rice
- 1 1/4 cups whole milk
- 3 tablespoons half-and-half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Chopped fresh flat-leaf parsley (optiona
- Cook bacon in a large, heavy saucepan over medium-low heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes or until the onion is tender, stirring occasionally.
- Strain oysters through a sieve over a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flour in a small bowl; stir with a whisk until smooth. Add clam juice mixture, broth, and bay leaf to pan. Increase heat to medium-high. Bring mixture to a boil; cook until reduced to 2 cups (about 6 minutes).
- Reduce heat to low. Discard bay leaf. Stir in rice, milk, half-and-half, salt, and pepper. Cover and simmer 10 minutes. Stir in reserved oysters; cook 5 minutes or until edges of oysters curl. Sprinkle with chopped fresh parsley, if desired.