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Easy Creamy Seafood and Shrimp Chili

A rich and comforting white chili filled with succulent shrimp, crab meat, corn, and white beans in a creamy, spiced broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Bowls
Course: Dinner, Soup
Cuisine: American, Seafood
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 4 tbsp unsalted butter divided
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 1 medium red bell pepper diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3 cups seafood stock or chicken stock
  • 1 cup heavy cream
  • 1 can Great Northern beans 15 oz, drained
  • 1 cup sweet corn frozen or canned
  • 1 can green chilies 4 oz, diced
Seafood & Spices
  • 1 lb shrimp peeled and deveined
  • 0.5 lb crab meat or lobster/scallops
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp Old Bay seasoning
  • 0.5 tsp smoked paprika
Garnishes
  • 1 Sour cream to taste
  • 1 Cheddar cheese shredded
  • 1 Parsley chopped

Equipment

  • Large Pot or Dutch Oven
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Melt 2 tablespoons butter in a large pot over medium heat. Sauté onion, celery, and bell pepper until soft (5-7 mins). Add garlic and cook 1 min.
  2. Add remaining 2 tablespoons butter. Sprinkle in flour and stir constantly for 2 minutes to make a roux.
  3. Slowly whisk in seafood stock, green chilies, chili powder, cumin, Old Bay, and paprika. Bring to a simmer.
  4. Stir in drained beans and corn. Simmer uncovered for 10-15 minutes until thickened.
  5. Reduce heat to low. Stir in heavy cream, shrimp, and crab meat. Simmer gently 5-8 minutes until shrimp are pink and cooked through.
  6. Taste and adjust salt/pepper. Serve hot topped with sour cream, cheese, and parsley.

Notes

Ensure you do not boil the soup rapidly after adding the cream to prevent curdling.