Easy Creamy Seafood and Shrimp Chili

When the weather turns brisk and you are craving something warmer than a salad but distinct from a standard beef stew, this Easy Creamy Seafood and Shrimp Chili is the answer. It bridges the gap between a hearty white bean chili and a luxurious seafood chowder. Packed with succulent shrimp, sweet corn, and tender chunks of seafood in a velvety, spiced cream base, this dish is pure comfort in a bowl.

This recipe comes together surprisingly fast, making it perfect for busy weeknights, yet it feels elegant enough for a weekend dinner party. The secret lies in the balance of savory seafood stock, rich heavy cream, and just the right kick of chili spices to cut through the richness. Top it with cool sour cream and sharp cheddar, and you have a masterpiece.

Why You Will Love This Recipe

• Luxuriously Creamy: A roux-thickened base enriched with heavy cream creates a texture that coats the back of a spoon perfectly.
• Quick to Cook: Unlike beef chili that needs to simmer for hours, seafood cooks in minutes, meaning dinner is ready in under 45 minutes.
• Versatile: You can mix and match the seafood (shrimp, scallops, crab, or firm fish) based on what looks fresh at the market.
• Flavor Bomb: The combination of Old Bay, cumin, and mild chili powder creates a unique flavor profile that is savory, slightly smoky, and delicious.

Ingredients

Gather these ingredients to make the ultimate seafood comfort meal:

• Raw Shrimp: 1 lb, peeled and deveined (tails off or on, depending on preference).
• Seafood Mix: 1/2 lb of lump crab meat, chopped scallops, or lobster meat.
• Butter: 4 tablespoons unsalted butter, divided.
• Onion: 1 medium yellow onion, finely diced.
• Celery: 2 stalks, diced.
• Red Bell Pepper: 1 medium, diced (adds sweetness and color).
• Garlic: 3 cloves, minced.
• Flour: 1/4 cup all-purpose flour (to thicken).
• Seafood or Chicken Stock: 3 cups (Seafood stock is best for flavor).
• White Beans: 1 can (15 oz) Great Northern beans or Cannellini beans, drained and rinsed.
• Sweet Corn: 1 cup (frozen or canned/drained).
• Green Chilies: 1 small can (4 oz), diced.
• Heavy Cream: 1 cup (or half-and-half for a lighter version).
• Spices: 1 tbsp Chili powder, 1 tsp Cumin, 1 tsp Old Bay seasoning, 1/2 tsp Smoked Paprika.
• Garnishes: Sour cream, shredded cheddar cheese, chopped fresh parsley, and crusty bread.

Instructions

1. Sauté the Aromatics

Melt 2 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and onions are translucent. Stir in the minced garlic and cook for another minute until fragrant.

2. Make the Roux Base

Add the remaining 2 tablespoons of butter to the pot. Once melted, sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture will look pasty.

3. Build the Broth

Slowly pour in the seafood (or chicken) stock while whisking or stirring constantly to prevent lumps. Add the diced green chilies, chili powder, cumin, Old Bay, and smoked paprika. Bring the mixture to a gentle simmer.

4. Simmer the Base

Add the drained white beans and corn. Let the soup simmer uncovered for about 10-15 minutes to allow the flavors to meld and the liquid to thicken slightly.

5. Cook the Seafood

Reduce the heat to low. Stir in the heavy cream. Once the base is hot again (but not boiling vigorously), add the raw shrimp and the crab/seafood mix. Simmer gently for 5-8 minutes, or just until the shrimp are pink and opaque. Note: Be careful not to overcook the seafood, or it will become rubbery.

6. Season and Serve

Taste the chili and add salt and pepper as needed. Ladle into bowls. Top generously with a dollop of sour cream, a handful of shredded cheddar cheese, and fresh parsley. Serve immediately.

Tips for Success

• Don’t Boil the Cream: Once you add the heavy cream, keep the heat at a gentle simmer. Boiling high heat can cause the dairy to curdle or separate.
• Thickening: If you prefer a thicker, more chowder-like consistency, you can mash half of the white beans before adding them to the pot.
• Frozen Seafood: You can use frozen seafood mix, just ensure it is fully thawed and drained of excess water before adding it to the pot to avoid watering down the chili.
• Spice Level: This recipe is mild. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the individual bowls.

Variations

• Vegetable Boost: Add diced potatoes or sweet potatoes in step 1 if you want a heartier starch element instead of beans.
• Dairy-Free: Substitute the butter with oil and the heavy cream with full-fat canned coconut milk for a tropical twist on seafood chili.
• Bacon Lover: Start the recipe by frying 4 strips of bacon. Remove the bacon, crumble it for garnish, and use the rendered bacon grease instead of butter to sauté the veggies.

Serving Suggestions

This Easy Creamy Seafood and Shrimp Chili is a meal on its own, but it pairs beautifully with:

• Cornbread: Sweet honey cornbread or jalapeño cheddar cornbread dips perfectly into the creamy broth.
• Oyster Crackers: A classic crunchy topping for any seafood soup.
• Green Salad: A crisp arugula salad with lemon vinaigrette cuts through the richness of the cream.

Frequently Asked Questions

Can I make this ahead of time?
Yes, but reheat it gently. Seafood can get tough if reheated in the microwave on high. Reheat on the stove over low heat.

How long does it store?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as cream-based soups often separate when thawed.

Can I use pre-cooked shrimp?
Yes. If using pre-cooked shrimp, add them at the very end and just let them warm through for 2 minutes so they don’t become tough.