Heat a large Dutch oven over medium-high heat. Once hot, add the turkey bacon and fry until crisp.
2 ounces turkey bacon
Add the onions, celery, carrots, cayenne, and bay leaves, then reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
1 cup onion, ½ cup celery, ½ cup carrots, ¼ teaspoon cayenne pepper, 3 bay leaves
Add the flour and stir to combine well. Cook, stirring often to prevent the flour from sticking, for about 10 minutes or until the flour has browned slightly.
6 tablespoons flour
Add the chicken stock, then turn the heat to high and bring the mixture to a boil.
4 cups low-sodium chicken stock
Add the potatoes, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
½ pound gold potatoes
Add the half and half, then simmer for another 5 minutes.
½ cup fat-free half and half
Add the Worcestershire sauce, hot pepper sauce, and oyster liquor, then stir to combine.
½ teaspoon Worcestershire sauce, Hot pepper sauce
Add the oysters and cook until just the edges of the oysters begin to curl, about 2 minutes. Remove from heat, discard the bay leaves, and top with fresh chopped parsley before serving.
16 ounces oysters, ¼ cup fresh parsley