Dice the onion, carrot, potato, and bacon. Thoroughly rinse the oysters in salt water, and drain into a sieve.
Sauté the vegetables and the bacon with butter and olive oil. Turn the heat off, and add the flour. Stir until there are no white parts in the mixture.
Add the milk, water, bay leaf, and the bouillon cube. Cook over medium heat and stir continuously with a spatula until it comes to a boil.
When the soup comes to a boil, turn the heat to low and continue to stir until thick. When the vegetables soften, add the oysters and bring it to a simmer.
Taste after adding the oysters and season with salt if it tastes too bland. Dish it up, and scatter some black pepper and powdered parsley to finish.
Story Behind this Recipe
I made this clam chowder with lots of oysters and veggies. If you add some short pasta, this soup will become even more filling.
This soup will be amazing even without the white wine! You can also substitute the water with milk. The key is to cook the vegetables well in Step 2. They will be cooked in Step 3 as well, but it's important to add the oysters after they become soft.