I made this for Christmas Eve dinner and it was a hit. My husband specifically asked me to keep this recipe around. I agree with the reviewer who thought it was missing something. I may try floating a pat of butter on top of each bowl next time. I may also try the corn that a couple people have added; I just didn't have any on hand.
Oyster and Wild Rice Bisque
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.
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- 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
- 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)
- 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. 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. 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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