This creamy seafood and shrimp chili is the kind of dish that turns a routine weeknight into a memorable dinner. I developed this version one winter evening when I wanted something warm and comforting but also a little indulgent. Using pantry staples like canned beans and frozen corn alongside special seafood finds like lump crab and lobster makes this both accessible and celebratory. The texture comes from the mix of plump shrimp and delicate shellfish while the flavor is layered by chili-spiced tomatoes, a splash of chicken broth, and a creamy finish from cream cheese and shredded Colby Monterey Jack.

I first made this pot for a small family gathering and watched it disappear faster than I could plate it. What makes it special is the combination of simple steps with seafood-forward flavor: the beans and tomatoes create a robust base, seafood seasoning and chili powder bring warmth, and the cheeses give it a luxurious, velvety finish. Every spoonful offers a little sweetness from corn, body from beans, and a tender bite from the shrimp and shellfish. If you love rich, saucy bowls that feel indulgent but feed a crowd, this will likely become a repeat in your rotation.

Ingredients

• Olive oil: 1 teaspoon. Use a good extra virgin olive oil for sautéing the aromatics; it adds a subtle fruity backbone without overpowering the shellfish.
• Garlic: 2 to 3 cloves, minced. Fresh garlic gives immediate aromatic lift; avoid pre-minced jars if you can, they lack brightness.
• Onion: 1 cup chopped (about 1 medium). Yellow or sweet onion works best for a slightly sweet base that complements tomatoes and seafood.
• Chicken broth: 2 cups low-sodium. Use low-sodium so you control salt at the end; vegetable broth is fine if you prefer.
• Great Northern beans: 1 can, 15.5 ounces, drained and rinsed. These add creamy texture without overwhelming the seafood.
• Black beans: 1 can, 15.5 ounces, drained and rinsed. Adds color contrast and extra fiber and protein.
• Diced tomatoes with chilis: 1 can, 15.5 ounces, drained. Provides heat and tang; drain slightly to keep chili thick rather than soupy.
• Whole kernel corn: 1/2 cup frozen. Adds sweetness and texture; fresh corn works well in season.
• Shredded Colby and Monterey Jack cheese: 1 cup. Melts smoothly for a creamy finish; pre-shredded is convenient but freshly shredded melts best.
• Cream cheese: 3 ounces. Softens the broth into a silky sauce; bring to room temperature for easy incorporation.
• Lump crab: 5 ounces. Look for refrigerated lump crab or high-quality canned crab for convenience; pat dry before seasoning.
• Lobster meat: 5 ounces. Canned or fresh lobster both work; if using frozen, thaw and drain thoroughly.
• Shrimp: 1 pound peeled and deveined. Medium or large shrimp hold up well; tail-off for easy eating in a bowl.
• Seasonings: seafood seasoning, 1 teaspoon; chili powder, 1 teaspoon; ground cumin, 3/4 teaspoon; red cayenne pepper, pinch or to taste; salt and black pepper to taste.

Instructions

Prepare aromatics and base: Heat 1 teaspoon olive oil in a heavy Dutch oven over medium-high heat until shimmering. Add 1 cup chopped onion and sauté until soft and translucent, about 4 to 6 minutes. Stir in 2 to 3 minced garlic cloves and cook 30 to 60 seconds until fragrant but not browned. This step builds the savory foundation and caramelization adds natural sweetness that balances the chili and seafood. Add liquids and beans: Pour in 2 cups low-sodium chicken broth and add both drained and rinsed 15.5 ounce cans of Great Northern beans and black beans. Stir in the drained 15.5 ounce can of diced tomatoes with chilis. If you like, add 1 teaspoon Better Than Bouillon for extra depth. Bring to a simmer, then reduce heat to medium-low, cover, and let the mixture cook gently for 15 to 20 minutes so flavors meld and the beans begin to thicken the broth. Season the seafood: While the base simmers, season 5 ounces lump crab, 5 ounces lobster meat, and 1 pound shrimp with 1 teaspoon seafood seasoning, 1 teaspoon chili powder, 3/4 teaspoon ground cumin, a pinch of cayenne, and salt and pepper. Toss gently to coat. This ensures the seafood carries its own seasoned profile and integrates with the chili without overcooking. Add cheeses and seafood: After simmering, stir in 1 cup shredded Colby and Monterey Jack, 1/2 cup frozen corn, and 3 ounces softened cream cheese into the pot until fully incorporated. Gently fold in the seasoned crab, lobster, and shrimp. Increase heat to medium and cook uncovered for 5 to 6 minutes, stirring occasionally, until the shrimp turn pink and opaque and the shellfish are heated through. Taste and adjust salt and heat before serving.

Storage Tips

To store, cool the pot to room temperature within two hours and transfer to airtight containers. Refrigerate for up to 4 days; the chili will thicken as it chills because beans absorb liquid. When reheating, add a splash of chicken broth or water to loosen the texture and warm gently over low heat so the shrimp and shellfish do not become rubbery. For freezing, portion into freezer-safe containers with some headspace and freeze up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Ingredient Substitutions

If lump crab or lobster are hard to find, swap with canned crab or additional shrimp to keep cost in check. White beans like cannellini work as a substitute for Great Northern. For a dairy-free version, omit the cream cheese and shredded cheese and stir in a cup of full-fat coconut milk for creaminess, keeping in mind coconut will add a subtle sweetness. For vegetarian adaptations, replace seafood with smoked tofu or roasted mushrooms and use vegetable broth instead of chicken stock.

Serving Suggestions

Serve bowls hot topped with chopped fresh cilantro or green onions, a squeeze of lime, and an extra sprinkle of shredded cheese. This goes beautifully with crusty sourdough, garlic toast, or warm cornbread for soaking up the sauce. For a lighter pairing, serve over a bed of mixed greens or alongside a crisp slaw to cut through the richness.

Cultural Background

Seafood chili is a modern, coastal take on more traditional tomato-based stews and chilies. It borrows from Gulf Coast and New England traditions where seafood is the centerpiece of communal bowls and chowders. While classic chili often focuses on beef or beans, this version blends seafood sensibilities with chili spices and beans for a hybrid that celebrates both inland and coastal flavors.

Seasonal Adaptations

In summer, use fresh corn kernels and sweet cherry tomatoes for brightness and reduce the chili heat. In winter, try adding a teaspoon of smoked paprika for a deeper, woodsy note and swap lobster for smoked salmon if you want a heartier flavor. Holiday gatherings welcome this as a special one-pot option that feels festive without requiring a lot of fuss.

Meal Prep Tips

Make the base up to two days ahead and store in the refrigerator. When ready to serve, warm the base and add the seasoned seafood for a quick 10-minute finish. Portion into single-serving containers for lunches, leaving out the seafood when freezing the base so you can add fresh seafood when reheating. Use microwave-safe containers when reheating for convenience but stir frequently to ensure even heating.

Success Stories

One winter potluck I brought this to, people kept asking for the recipe and several friends said it reminded them of seaside vacation meals. A neighbor told me it was the first time their children asked for seconds of a seafood dish. Those moments are what make a simple weeknight recipe feel like something worth sharing and repeating.

This creamy seafood and shrimp chili is about comfort with a touch of luxury. It is forgiving, quick, and adaptable, and it tends to bring people to the table. Try it once and adjust the heat or seafood proportions to make it your own; I suspect it will become a favorite for chilly evenings and casual gatherings alike.