
A cozy, creamy seafood chili brimming with shrimp, lump crab, lobster, beans, and melty cheese—comforting, quick, and perfect for weeknight gatherings.

This creamy seafood and shrimp chili has become my go-to when I want something both comforting and a little celebratory without fuss. I first combined seafood with beans and cheese on a blustery evening when I had leftover crab and shrimp in the fridge and pantry staples like canned beans and tomatoes on hand. The result was surprising: a rich, gently spicy stew where the sweetness of the shellfish plays beautifully against smoky chili powder and smooth cream cheese. It’s the kind of dish that fills the kitchen with an inviting aroma and has everyone reaching for seconds.
What makes this version special is the balance between robust flavor and effortless technique. A quick sauté of onion and garlic builds a savory base, while simmering with low-sodium chicken broth and diced tomatoes with chilis layers in brightness and heat. The final addition of Colby and Monterey Jack, plus a little cream cheese, yields a silky texture that coats the beans and seafood without being heavy. I love serving it when friends stop by unexpectedly; it feels indulgent but uses pantry and frozen items so it comes together fast.
When I first served this chili to my family, my partner declared it an official comfort-dinner staple. The kids loved the cheesy richness and asked for garlic toast to scoop every last bit. Over time I tweaked the heat and seafood ratios to suit our tastes—now it’s reliably balanced, neither too fiery nor too mild.
My favorite thing about this chili is how forgiving it is: I’ve swapped crab for canned clams, used shrimp only, and still gotten rave reviews. Friends often ask for the recipe after a casual dinner party because it feels elevated but actually takes little hands-on time.
Transfer cooled chili to airtight containers and refrigerate for up to 3 days. For freezing, portion into meal-sized containers leaving headspace for expansion and freeze up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stove over low heat with a splash of chicken broth or water to revive the creamy texture. Avoid microwaving at high power, which can overcook shrimp; instead heat in short intervals, stirring in between.
If lobster or lump crab are unavailable, substitute canned crab meat (drained) or extra shrimp. For a lighter version, swap cream cheese for reduced-fat cream cheese and use half the cheese while stirring in an extra 1/4 cup broth to keep the body. If you need a vegetarian option, omit seafood and add extra beans, diced mushrooms, or firm tofu; replace chicken broth with vegetable broth and increase smoky spices for depth.
Serve this chili in deep bowls garnished with lime wedges, chopped cilantro, and a drizzle of extra virgin olive oil or sour cream. It pairs beautifully with crusty bread, garlic toast, or a simple green salad to balance richness. For a casual party, present it in a shallow pot with small bowls and plenty of napkins—guests love scooping with toasted baguette slices.
This bowl is a coastal American take on chili traditions—melding the hearty bean-and-tomato base of classic chili with fresh seafood common to seaside cooking. Combining cheese with seafood shows up across coastal cuisines where dairy helps temper acidity and heat, creating a silky, comforting dish that feels both rustic and refined.
In winter, use frozen seafood and a heartier spice level to add warmth; in summer, lighten the dish with fresh corn and a squeeze of lime plus a handful of chopped parsley. For holiday menus, increase lobster for an indulgent touch and serve smaller portions as a starter. In spring, add fresh tomatoes when in season and reduce canned tomatoes for a brighter finish.
Make the bean-and-tomato base two days ahead and refrigerate; add seafood and cheese just before reheating to prevent overcooking. Portion into individual containers for lunches and reheat on the stovetop, adding a splash of broth. Use oven-safe containers if you want to finish under the broiler with extra cheese for bubbly tops—watch closely to prevent browning too darkly.
Whether you’re feeding a family or entertaining friends, this easy creamy seafood and shrimp chili is a reliable, flavorful option. It’s flexible, comforting, and a great way to elevate pantry ingredients with a small amount of fresh seafood. I hope it becomes a favorite in your kitchen, too—adjust the heat and seafood mix to make it truly yours.
Pat seafood dry before seasoning so it sears and heats evenly without releasing excess water into the pot.
Stir in cream cheese in small pieces off-heat to prevent it from clumping and to achieve a smooth finish faster.
Taste and adjust salt at the end—canned ingredients and seafood seasoning can vary in saltiness, so final adjustments keep the balance right.
This nourishing easy creamy seafood and shrimp chili recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Refrigerate in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months; thaw overnight and reheat gently on the stove.
Cook shrimp until they are opaque and firm to the touch, about 2–3 minutes per side for medium shrimp. The internal temperature should reach 145°F.
This Easy Creamy Seafood and Shrimp Chili recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add 1 cup chopped onion and sauté until translucent, about 4–6 minutes, stirring occasionally.
Stir in 2–3 minced garlic cloves and cook 30–45 seconds until fragrant. Watch closely to prevent burning, which imparts bitterness.
Pour in 2 cups low-sodium chicken broth, drained Great Northern beans, drained black beans, and drained diced tomatoes with chilis. Stir and bring to a gentle simmer.
Lower heat to medium-low, cover, and simmer for 15–20 minutes so the beans absorb flavor and the tomatoes soften. Taste and adjust seasonings as needed.
Pat dry 1 lb shrimp and the 5 oz portions of crab and lobster. Sprinkle lightly with seafood seasoning, salt, and pepper and set aside so they are ready to add.
Stir in 1 cup shredded Colby/Monterey Jack, 1/2 cup frozen corn, and 3 oz cream cheese cut into pieces. Fold in crab, lobster, and shrimp gently.
Increase heat to medium and cook for 5–6 minutes until seafood is cooked through and shrimp are opaque. Remove from heat and let rest a few minutes before serving.
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