This oyster bisque recipe is made with oysters, juice, rice, seasonings, and cream.
2/3 cup rice, raw
4 cups water
1 pint oysters with liquid
1 teaspoon dried minced onion
1 bay leaf
2 chicken bouillon cubes
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
seasoned salt, to taste
white pepper, to taste
1 pint light cream or half-and-half
Cook rice in 2 cups water until soft. Do not drain. Whirl in blender using some of remaining 2 cups water if necessary. Put rice and water in crock pot.
Whirl oysters with their liquid in blender and add to cooker with remaining ingredients (Be careful not to let shell get into blender as it is very damaging to blades.).
Cover and cook on high 1 hour.
Turn to low and cook about 3 hours longer stirring once or twice. Remove bay leaf and stir well before serving.
Makes about 2 quarts