Oyster Artichoke Bisque Recipe

Name: Oyster Artichoke Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 pound butter not margarine; 1 cup onions chop; 1/2 cup celery chop; 1/4 cup sweet red bell peppers chop; 10 slices bacon cook, crumble; 1/4 cup bacon drippings; 36 each oysters fresh, chopped; 6 small artichokes cook, scrape chop bottoms; 2 cups oyster liqueur; 1 cup artichoke hearts stock; 2 teaspoons basil; 2 pints heavy whipping cream; 1 x salt and black pepper; 1 x cayenne pepper; 1 x parsley leaves chop, for garnish

Servings: persons

18 pound butter not margarine
1 cup onions chop
1/2 cup celery chop
1/4 cup sweet red bell peppers chop
10 slices bacon cook, crumble
1/4 cup bacon drippings
36 each oysters fresh, chopped
6 small artichokes cook, scrape chop bottoms
2 cups oyster liqueur
1 cup artichoke hearts stock
2 teaspoons basil
2 pints heavy whipping cream
1 x salt and black pepper
1 x cayenne pepper
1 x parsley leaves chop, for garnish

1
Melt the butter in a 5-qt Dutch oven and saute the onions, celery and bell pepper until they soften.
2
Toss in the bacon, the drippings and the chopped oysters and simmer gently over low heat, stirring constantly, until the oysters curl and a rich gray-colored base forms.
3
Drop in the artichoke pulp and bottoms and blend them well into the mixture.
4
Stir in the oyster liquor and the artichoke cooking stock.
5
Bring it to a boil, but be sure to keep stirring or the oyster liquor will scorch and stick to the bottom of the pot.
6
Boil for about 4 minutes.
7
Stir in the basil, reduce the heat to simmer and let the bisque cook slowly for another 5 minutes.
8
Stir in the cream, a half-pint at a time, and turn the fire back up to high!
9
When the mixture comes back to a boil, reduce the heat again so that the bisque just barely bubbles and add the salt and pepper.
10
Taste before adding the salt as the oysters contain a lot of salt.
11
After 10 minutes, remove from the heat and allow it to set up for 15 minutes so that the flavors blend.
12
Serve, garnished with parsley.

15357

kcal

Calories

1709

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 18 pound butter not margarine, 1 cup onions chop, 1/2 cup celery chop, 1/4 cup sweet red bell peppers chop, and more.

Yes, Oyster Artichoke Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Artichoke Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions