A. Place the oysters in a large pot with about 1 inch of water. Cover and bring to a boil. B. Steam the oysters for approximately 5-10 minutes or until they open. Discard any oysters that do not open. C. Shuck and chop the oysters. Reserve a few whole oysters in their shells for garnish.
In a large soup pot, cook 4 slices of diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside. Leave about 2 tablespoons of bacon fat in the pot.
Add 1 large diced onion and 2 celery stalks to the pot with the bacon fat. Sauté for about 5 minutes or until they become soft and translucent.
Add 2 large diced potatoes, 1 teaspoon of thyme, and 2 bay leaves. Stir and cook for a few minutes, occasionally stirring.
Sprinkle 2 tablespoons of flour over the vegetables and stir to coat everything evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
Slowly add 2 cups of chicken or vegetable broth to the pot while stirring to prevent lumps.
Add 2 dozen chopped oysters (or canned oysters, including the juice) to the pot. Cook for about 10-15 minutes or until the potatoes are tender.
Stir in 2 cups of heavy cream and bring the soup to a gentle simmer. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a separate small saucepan, melt 2 tablespoons of butter over low heat. Add the reserved bacon pieces to the butter and stir to combine.
Once the soup is ready, remove it from the heat and serve.
Optionally, garnish the soup with the buttery bacon pieces, chopped fresh parsley, and the reserved whole oysters in their shells. Serve the oyster bisque hot.
Oyster crackers or a slice of crusty bread pair well with the soup. Enjoy your meal!
