Oyster And Wild Rice Bisque

• 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.

bacon, onion, oysters, clam juice, flour, chicken broth, bay leaf, rice, milk, kosher salt, freshly ground black pepper, flatleaf parsley

Taken from www.myrecipes.com/recipe/oyster-wild-rice-bisque (may not work)