Description
This Easy Creamy Seafood and Shrimp Chili is a flavorful, comforting dish combining a medley of seafood with rich cheeses and hearty beans, perfect for a satisfying meal. Made with jumbo lump crab, lobster meat, shrimp, and a blend of spices and cheeses, this chili is creamy, aromatic, and packed with protein and wholesome ingredients, ideal for seafood lovers looking for a unique twist on classic chili.
Ingredients
Scale
Base Ingredients
- 1 teaspoon olive oil
- 2–3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups low-sodium broth (vegetable or chicken broth)
- 1 15.5 oz canned Great Northern beans or navy beans, drained and rinsed
- 1 15.5 oz canned black beans, drained and rinsed
- 15.5 oz canned diced tomatoes and chilis, drained
- ½ cup whole kernel corn (frozen used here)
- 1 teaspoon Better Than Bouillon Chicken Flavor (optional)
Cheeses
- 1 cup shredded Colby and Monterey Jack cheese
- 3 oz cream cheese
Seafood
- 5 oz jumbo lump crab
- 5 oz lobster meat
- 1 pound shrimp, peeled and deveined
Seasonings
- Seafood seasoning to taste (see notes for homemade blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional for spiciness)
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Place a Dutch oven or stock pot on medium-high heat. Add olive oil, then sauté chopped onions for 3-4 minutes until translucent and fragrant. Add minced garlic and stir for about 1 minute to release flavors.
- Add Base Ingredients and Simmer: Pour in the broth, drained beans, diced tomatoes with chilis, homemade chili seasoning (chili powder, cumin, cayenne pepper, salt, and pepper), and Better Than Bouillon if using. Stir well to combine.
- Simmer Covered: Lower the heat to medium-low, cover the pot, and let simmer gently for 15-20 minutes to let the flavors meld and the chili thicken slightly.
- Season Seafood: While the chili simmers, season the seafood (crab, lobster, shrimp) with the seafood seasoning as preferred.
- Add Cheese, Corn, and Seafood: Remove the lid, add shredded cheese, corn, cream cheese, and the seasoned seafood to the pot. Increase heat to medium and stir to combine.
- Cook until Seafood is Done and Cheese Melts: Cook for 5-6 minutes, stirring occasionally, until the cheese is fully melted and the seafood is cooked through but still tender. Avoid overcooking to prevent rubbery texture.
- Serve and Enjoy: The chili will thicken further as it cools. Serve hot as a creamy, hearty seafood chili.
Notes
- Feel free to use any seafood you prefer; substitutions or omissions are welcome.
- For homemade seafood seasoning, mix ¼ teaspoon each of onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives.
- To make the chili thicker, start with only 1 cup of broth and add more if needed.
- You can use a store-bought chili seasoning packet instead of the homemade blend for convenience.
- To avoid overcooking seafood, consider sautéing it separately and adding it at the end with the cheeses.
