Description

This Easy Creamy Seafood and Shrimp Chili combines succulent shrimp, lump crab, and lobster meat with hearty beans, diced tomatoes, and spices in a rich, cheesy broth. Perfect for a comforting and flavorful meal, this chili is creamy thanks to a blend of cheeses and cream cheese, offering a luxurious twist on classic chili with a delightful seafood infusion.

Ingredients

Scale

Base 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

Cheese and Dairy

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

Seafood

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

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

Prepare the base: Heat olive oil in a Dutch oven over medium-high heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Add garlic: Stir in the minced garlic and sauté for another 30 seconds or until fragrant.
Add liquids and beans: Pour in the low-sodium chicken broth, Great Northern beans, black beans, and the drained diced tomatoes with chilis. Mix everything well to combine.
Simmer the chili: Lower the heat to medium-low, cover the Dutch oven, and let the mixture simmer gently for 15 to 20 minutes, allowing the flavors to meld.
Season the seafood: While the chili base simmers, season the lump crab meat, lobster meat, and shrimp thoroughly with seafood seasoning, chili powder, cumin, red cayenne pepper, salt, and black pepper according to your taste preferences.
Add cheeses, corn, and seafood: Stir the shredded Colby and Monterey Jack cheese, frozen corn, cream cheese, and the seasoned crab, lobster, and shrimp into the simmering chili pot, mixing well to distribute evenly.
Cook the seafood: Increase the heat back to medium and cook the chili for an additional 5 to 6 minutes, stirring occasionally, until all the seafood is fully cooked and the cheese is melted, creating a creamy texture.

Notes

You can substitute chicken broth with seafood or vegetable broth for a different flavor profile.
Adjust the level of chili powder and cayenne pepper to modulate the spiciness according to your preference.
Be careful not to overcook the seafood to maintain its texture and tenderness.
For a dairy-free version, replace cheeses with vegan cheese alternatives and cream cheese with a plant-based substitute.
This chili can be made ahead and stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking seafood.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: seafood chili, shrimp chili, creamy chili, seafood recipe, easy chili recipe, crab and lobster chili, comfort food, dinner recipe