Creamy Seafood and Shrimp Chili Recipe

Introduction

This Easy Creamy Seafood and Shrimp Chili is a flavorful twist on traditional chili, combining tender seafood with creamy cheese and spices. It’s a comforting, hearty dish that’s perfect for seafood lovers looking for something unique and satisfying.

Ingredients

• 1 teaspoon olive oil
• 2-3 garlic cloves, minced
• 1 cup chopped onion
• 2 cups low-sodium chicken broth
• 1 can (15.5 oz) Great Northern beans, drained and rinsed
• 1 can (15.5 oz) black beans, drained and rinsed
• 1 can (15.5 oz) diced tomatoes with chilis, drained
• ½ cup whole kernel corn (frozen)
• 1 cup shredded Colby and Monterey Jack cheese
• 3 oz cream cheese
• 5 oz lump crab meat
• 5 oz lobster meat
• 1 pound shrimp, peeled and deveined
• Seasonings: seafood seasoning, chili powder, cumin, red cayenne pepper, salt, and pepper

Instructions

1. Step 1: Heat olive oil in a Dutch oven over medium-high heat. Add chopped onions and sauté until translucent, about 5 minutes.
2. Step 2: Stir in minced garlic and cook until fragrant, about 1 minute.
3. Step 3: Pour in chicken broth, Great Northern beans, black beans, and diced tomatoes with chilis. Stir well to combine.
4. Step 4: Lower the heat to medium-low, cover, and let the mixture simmer for 15 to 20 minutes to blend the flavors.
5. Step 5: While the chili simmers, season the crab meat, lobster meat, and shrimp with seafood seasoning to taste.
6. Step 6: Stir in shredded cheese, frozen corn, cream cheese, and the seasoned crab, lobster, and shrimp into the pot.
7. Step 7: Increase heat to medium and cook for an additional 5 to 6 minutes, stirring occasionally, until all the seafood is cooked through and cheese is melted.

Tips & Variations

• For a spicier kick, add extra chili powder or fresh chopped jalapeños.
• Substitute lobster and crab with scallops or firm white fish if preferred.
• Use vegetable broth instead of chicken broth for a pescatarian-friendly version.
• Adding a squeeze of fresh lime juice just before serving brightens the flavors nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from sticking or separating. Seafood is best eaten fresh, so avoid freezing this chili.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and seafood for this chili?

Yes, you can use frozen seafood. Just be sure to thaw and pat it dry before seasoning and adding to the chili to maintain the best texture.

Is this chili very spicy?

This recipe has mild to moderate heat depending on the chili powder and cayenne you use. You can adjust the spices to suit your heat preference by adding less or more chili powder and cayenne pepper.

Creamy Seafood and Shrimp Chili Recipe

Print Recipe

★★★★★

4.8 from 117 reviews

A rich and comforting Easy Creamy Seafood and Shrimp Chili that combines tender shrimp, succulent crab and lobster meat with hearty beans, tomatoes, and a blend of cheeses for a flavorful, creamy stew perfect for seafood lovers seeking a warming dish.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood and Proteins

• 5 oz lump crab meat
• 5 oz lobster meat
• 1 pound shrimp, peeled and deveined

Vegetables and Beans

• 1 cup chopped onion
• 2–3 garlic cloves, minced
• 1 can (15.5 oz) Great Northern beans, drained and rinsed
• 1 can (15.5 oz) black beans, drained and rinsed
• 1 can (15.5 oz) diced tomatoes with chilis, drained
• ½ cup whole kernel corn (frozen)

Dairy

• 1 cup shredded Colby and Monterey Jack cheese
• 3 oz cream cheese

Liquids and Oils

• 1 teaspoon olive oil
• 2 cups low-sodium chicken broth

Seasonings

• Seafood seasoning (to taste)
• Chili powder (to taste)
• Cumin (to taste)
• Red cayenne pepper (to taste)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Sauté Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add chopped onions and cook until translucent and softened, about 3-4 minutes.
2. Add Garlic: Stir in minced garlic and sauté for about 30 seconds until fragrant, careful not to burn.
3. Add Broth and Beans: Pour in low-sodium chicken broth, Great Northern beans, black beans, and drained diced tomatoes with chilis. Stir well to combine all ingredients.
4. Simmer Base: Lower heat to medium-low, cover, and let the chili simmer gently for 15 to 20 minutes to develop flavors.
5. Season Seafood: While the chili simmers, season the lump crab meat, lobster meat, and peeled shrimp with seafood seasoning evenly.
6. Add Cheese and Seafood: Stir shredded Colby and Monterey Jack cheese, frozen corn, cream cheese, and seasoned seafood into the pot. Mix thoroughly to blend the creamy texture.
7. Cook Seafood: Increase heat back to medium and cook everything together for 5 to 6 minutes, stirring occasionally, until shrimp are opaque and seafood is fully cooked through.

Notes

• Use low-sodium chicken broth to control sodium levels.
• Adjust seasoning amounts according to your spice preference.
• Make sure seafood is fresh or properly thawed if frozen.
• Substitute lobster meat with more crab or shrimp if desired.
• Serve with crusty bread or over rice for a complete meal.
• For a creamier consistency, you can blend a portion of the beans before adding seafood.

Keywords: seafood chili, creamy chili, shrimp chili, crab chili, lobster chili, easy seafood recipe, creamy stew, chili with seafood and beans