Creamy Seafood and Shrimp Chili (Printable)

Rich, creamy chili with tender shrimp and seafood in a mildly spiced sauce

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined
02 - 1 lb mixed seafood (scallops, calamari rings, or firm white fish), cut into bite-size pieces

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 1 large onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 jalapeño, seeded and minced (optional, for heat)
09 - 1 (14.5 oz) can diced tomatoes, drained
10 - 1 cup corn kernels (fresh or frozen)

→ Creamy Base & Beans

11 - 1 (15 oz) can cannellini or navy beans, drained and rinsed
12 - 1 cup seafood or chicken broth
13 - 1 cup heavy cream
14 - 4 oz cream cheese, cubed
15 - 2 tbsp tomato paste

→ Spices & Seasoning

16 - 2 tsp chili powder
17 - 1 tsp smoked paprika
18 - 1 tsp ground cumin
19 - ½ tsp dried oregano
20 - ½ tsp salt (plus more to taste)
21 - ¼ tsp black pepper

→ Garnishes (optional)

22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Lime wedges

# How To Make:

01 - Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and sauté for 3 minutes until softened.
02 - Add the red and green bell peppers, jalapeño (if using), and garlic. Cook for 2–3 minutes, stirring frequently.
03 - Stir in the diced tomatoes, corn, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes.
04 - Add the beans and broth. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
05 - Lower the heat. Stir in the cream cheese until fully melted and incorporated.
06 - Pour in the heavy cream, mixing well. Simmer gently (do not boil) for 5 minutes.
07 - Add the shrimp and mixed seafood. Simmer for 6–8 minutes, or until the seafood is opaque and just cooked through.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, green onions, and lime wedges.

# Expert Tips:

01 -
  • The combination of silky cream and seafood feels like a restaurant quality dish but comes together in under an hour
  • Its the perfect answer when you want chili comfort but crave something lighter and more elegant than beef
  • Leftovers somehow taste even better the next day as the flavors deepen beautifully
02 -
  • Seafood cooks incredibly fast, so keep a close eye during those final minutes—shrimp go from perfect to overcooked in seconds
  • The chili will continue thickening as it sits, so if it looks too thick, splash in a little more broth before serving
  • Cream can break if boiled vigorously, so maintain that gentle simmer and resist the urge to crank up the heat
03 -
  • If your cream cheese is cold, cube it and let it sit on the counter while you prep everything else—it melts so much easier
  • The jalapeño heat level varies wildly, so taste a tiny bit before adding the whole pepper
  • Leftovers reheat beautifully in the microwave, but do it gently at 50 percent power to prevent the cream from separating

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