Oyster and Wild Rice Bisque

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Use Wellfleet oysters from Cape Cod, if possible. Reminiscent of chowder, this bisque is a touch lighter, filled out with wild rice rather than the more common potatoes. Use salt pork—an old New England favorite—for bacon, if you prefer.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 33%
  • Fat: 5.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.2g
  • Carbohydrate: 15.5g
  • Fiber: 1.3g
  • Cholesterol: 43mg
  • Iron: 4.6mg
  • Sodium: 357mg
  • Calcium: 91mg

Ingredients

  • 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 (optional)

Preparation

  1. 1. 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.
  2. 2. 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).
  3. 3. 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.
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