Name: Easy Creamy Seafood and Shrimp Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 (or thawed canned); 1 cup shredded Colby and Monterey Jack cheese; 3 oz cream cheese; 5 oz lump crab; 5 oz lobster meat; 1 lb shrimp, peeled and deveined; Seasonings: seafood seasoning, chili powder, cumin, red cayenne pepper, salt, and pepper

Jump to Recipe·Print Recipe

SPREAD LOVE

Easy Creamy Seafood and Shrimp Chili

There’s something comfortingly nostalgic about a pot of chili bubbling with rich, creamy seafood — it brings the warmth of family dinners and seaside suppers together in one bowl. This Easy Creamy Seafood and Shrimp Chili layers familiar chili flavors with delicate crab, lobster, and shrimp for a dish that feels both indulgent and homey. If you enjoy cozy meals with a touch of coastal luxury, this recipe is a perfect weeknight treat or weekend showstopper; it even pairs nicely with a creamy chicken-and-rice meal for a multi-course comfort spread like the one at this creamy chicken and rice recipe.

Why make this recipe
If you’re tired of the same tomato-and-beef chili loop, this recipe is perfect because it replaces heavy meat with sweet shellfish and a creamy finish, giving you a lighter but richer mouthfeel. It’s quick to prepare, feeds a crowd, and tastes far more extravagant than the time and effort required. Finally, it’s incredibly flexible — use frozen or fresh seafood, swap cheeses, or simplify with pantry-friendly canned proteins.

Step-by-Step Guide to Making Easy Creamy Seafood and Shrimp Chili

This section walks through the process in approachable steps so you can produce a consistent, flavorful chili even if you’re new to cooking seafood.

Gather your ingredients and prep.

Measure out 1 teaspoon olive oil, mince 2–3 garlic cloves, and chop 1 cup of onion. Drain and rinse the canned beans (both the Great Northern and black beans). If using frozen corn, have ½ cup ready to go. Shred the Colby and Monterey Jack cheese, and soften the 3 oz cream cheese to make melting easier. Pat the shrimp dry to remove excess moisture so they sear nicely.

Heat the pot and build the flavor base.

Warm a large pot over medium heat and add the teaspoon of olive oil. Once the oil shimmers, add the minced garlic and chopped onion. Sauté until the onion becomes translucent and aromatic — about 4–6 minutes. This step creates the flavor foundation; don’t rush it.

Add and briefly cook the seafood.

Add the shrimp, 5 oz lump crab, and 5 oz lobster meat to the pot. Cook just until the shrimp starts to turn pink and become opaque (roughly 2–3 minutes). The crab and lobster only need a short time to warm through; overcooking will make the shrimp rubbery and the lump crab stringy. At this stage, season lightly with seafood seasoning and a pinch of salt and pepper to enhance the shellfish.

Build the chili body.

Pour in 2 cups of low-sodium chicken broth to deglaze the pot, scraping the bottom to lift any browned bits. Stir in the drained Great Northern beans and black beans, the drained can of diced tomatoes with chilis (this brings a touch of heat and tomato brightness), and the ½ cup whole kernel corn. Add the chili powder, cumin, a pinch of red cayenne pepper (adjust to taste), and more seafood seasoning if desired. Bring the mixture up to a gentle simmer and let it cook for about 8–10 minutes so flavors meld.

Make it creamy and cheesy.

Lower the heat to medium-low and add the 3 oz cream cheese in chunks, stirring until it melts into the broth and creates a silky base. Add the 1 cup shredded Colby and Monterey Jack cheese in batches, stirring after each addition until fully incorporated. Taste and adjust seasoning — a little extra seafood seasoning, a turn of black pepper, or a pinch of salt might be all it needs.

Finish and serve.

Once the cheeses are melted and the chili is smooth and cohesive, check the shrimp for doneness — they should be firm, pink, and just cooked through. If everything is ready, ladle the chili into bowls and garnish as desired (see serving suggestions below). Serve hot and enjoy.

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 (or thawed canned)
1 cup shredded Colby and Monterey Jack cheese
3 oz cream cheese
5 oz lump crab
5 oz lobster meat
1 lb shrimp, peeled and deveined
Seasonings: seafood seasoning, chili powder, cumin, red cayenne pepper, salt, and pepper

Directions

Heat olive oil in a large pot over medium heat. Sauté garlic and onion until translucent.
Add shrimp, crab, and lobster. Cook until shrimp turns pink.
Stir in broth, beans, tomatoes, corn, and seasonings. Bring to a simmer.
Add cream cheese and shredded cheese, stirring until melted and combined.
Serve hot, garnished as desired.

Best Way to Store Easy Creamy Seafood and Shrimp Chili

Refrigerate: Store in an airtight container and keep in the refrigerator for up to 2 days at 40°F (4°C) or below.
Freeze: For longer storage, freeze in a freezer-safe container for up to 1 month at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat gently on the stovetop over low-medium heat until the chili reaches an internal temperature of 165°F (74°C). Avoid boiling after adding cheese and cream cheese to prevent separation.

Serving Suggestions for Easy Creamy Seafood and Shrimp Chili

Garnishes: Finish bowls with a sprinkle of fresh cilantro or chopped parsley, a squeeze of lime for brightness, and thinly sliced green onions. A few crushed tortilla chips or a dollop of sour cream balance the creaminess and add texture.
Sides: Serve with warm cornbread, crusty bread, or garlic toast. A crisp green salad with a lemon vinaigrette helps cut through the richness.
Presentation: For a coastal touch, serve in shallow soup bowls and top with an extra piece of lump crab or a grilled shrimp on the rim for visual appeal.

Tips to make Easy Creamy Seafood and Shrimp Chili

Q: How do I keep the shrimp tender?
A: Cook shrimp briefly over medium heat until opaque and just firm; they only take 2–3 minutes. Remove heat right away to prevent rubberiness.

Q: Can I avoid the chili splitting when reheating?
A: Reheat slowly over low heat, stirring frequently. If the sauce looks separated, whisk in a splash of chicken broth or cream to bring it back together.

Q: How can I control the spice level?
A: Use the canned diced tomatoes with chilis sparingly, reduce cayenne, or omit chili powder for mild heat. For more kick, add more chili powder or a few dashes of hot sauce.

Variation (if any)

Seafood-only alternative: Replace the shrimp, crab, and lobster with a 1.5–2 lb mix of firm white fish (like cod or halibut) and mussels for a different shellfish profile. Keep cooking times short and add mussels early enough to open.
Vegetarian swap (comparison-style): If you want to skip seafood, substitute smoked tempeh or hearts of palm for texture and add a bit of liquid smoke and extra seafood seasoning to mimic briny flavors — note this changes the dish’s character but keeps the creamy chili base.

Frequently Asked Questions

Q: Can I use frozen seafood?
A: Yes. Thaw thoroughly in the refrigerator overnight and pat dry before cooking; frozen seafood works well and can be more economical.

Q: Is it safe to refrigerate seafood chili?
A: Yes, store it within two hours of cooking in an airtight container and consume within 48 hours. Reheat to an internal temperature of 165°F (74°C).

Q: What cheese works best?
A: Colby and Monterey Jack are recommended for their melting qualities and mild flavor, but a blend with mild cheddar can also work. Avoid very sharp cheeses that can overpower the delicate seafood.

Q: Can I make this in a slow cooker?
A: Short answer: not recommended for the full cook. You can prepare the broth, beans, tomatoes, and seasonings in the slow cooker, but add shrimp, crab, and lobster in the last 20–30 minutes on high to avoid overcooking.

Q: How do I reduce the sodium?
A: Use low-sodium or no-salt-added canned beans and tomatoes, low-sodium broth, and taste before adding extra salt. Seafood seasoning mixes can be salty; adjust accordingly.

Extra tips and technique notes

Deglazing is flavor: After sautéing the aromatics and briefly cooking seafood, pour in the chicken broth while scraping the bottom of the pot. Those browned bits are concentrated flavor.
Cheese additions: Add shredded cheese gradually and keep the heat moderate so it melts evenly. Adding cheese too fast or with too much heat can create clumps.
Texture balance: Great Northern beans add creaminess and body, while black beans contribute color and bite — don’t skip either unless you’re making a specific substitution.
Serving size: This recipe comfortably serves 4–6 depending on portions and sides; consider doubling the seafood if you want a chunkier, protein-forward chili.

Nutritional and dietary notes

Protein-rich: Seafood and beans create a high-protein meal without the heaviness of ground beef.
Calcium and fat: The cheese and cream cheese add calcium and richness; use reduced-fat options if you prefer.
Allergies: This dish contains shellfish and dairy — modify accordingly for allergies (see variations for vegetarian swaps and dairy-free ideas, such as using non-dairy cream cheese and vegan cheese melts).

Meal planning and timing

Prep ahead: Chop onions and garlic, shred cheese, and rinse beans the day before to speed up weeknight cooking.
Quick dinner: From start to finish, the recipe can be completed in 30–40 minutes if seafood is prepped and ingredients are on hand.
Freezer meal strategy: Freeze large batches in portions for quick thaw-and-reheat meals; keep bread or cornbread separate to preserve texture.

Safety and quality reminders

Freshness matters: Use fresh-smelling seafood and avoid any shellfish with off-odors. When using canned seafood alternatives (if you must), drain well and check for quality.
Temperature control: Do not leave seafood-based dishes at room temperature longer than two hours; cool and refrigerate promptly.

Final plating and hosting tips

Family-style: Serve the chili in a large pot and provide bowls with an assortment of garnishes so guests can customize.
Pairing: A crisp white wine (like Sauvignon Blanc) or a light lager pairs nicely, balancing the creaminess without overwhelming delicate seafood flavors.
Leftover makeover: Turn leftovers into a creamy seafood stew by thinning with more broth and adding fresh veggies like spinach or diced potatoes before reheating.

Conclusion

This Easy Creamy Seafood and Shrimp Chili is a delightful hybrid of cozy chili comfort and elegant seafood flavors; it’s quick to pull together, pleasing to a crowd, and simple to customize. For a visual walk-through and an alternate recipe take, check out Easy Creamy Seafood and Shrimp Chili + {VIDEO}, and for another practical seafood chili variation and tips, see Seafood Chili – Easy Healthy Recipes.