This creamy seafood and shrimp chili became a weeknight favorite the first time I combined pantry beans with a handful of shellfish on a chilly evening. I discovered this blend during a busy season when I had leftover lump crab and a small package of lobster meat in the freezer; the idea of marrying those sweet, briny flavors with beans and melty cheese felt a little daring, but the result was unexpectedly cozy. The chili has a gentle, smoky heat from chili powder and a touch of cayenne, rounded by cream cheese and a generous handful of Colby–Monterey Jack that gives the broth a silky, luxurious mouthfeel without weighing it down.

What makes this dish special is the contrast: tender shrimp and chunks of lobster and crab floating in a creamy, bean-forward base that still feels like home cooking. It’s a great showstopper for casual gatherings—serves beautifully in deep bowls with crusty bread or a simple green salad. I first served it to my family on a rainy Saturday; my husband went back for seconds, and my teenager declared it "restaurant-level" before asking for the recipe. That kind of response made keeping this on rotation a no-brainer.

Ingredients

• Olive oil: 1 teaspoon. Use extra-virgin for fresh flavor in sautéing the onion; it contributes a subtle fruity note without overpowering the seafood.
• Garlic: 2–3 cloves, minced. Fresh garlic gives aroma and depth—avoid powdered garlic unless you’re in a pinch; it won’t bloom the same way.
• Onion: 1 cup, chopped (about 1 medium onion). Yellow onions are ideal for sweetness that balances the tomatoes and spices.
• Chicken broth: 2 cups low-sodium. Low-sodium lets you control salt at the end; if you only have regular broth, reduce added salt.
• Great Northern beans: 1 can (15.5 oz), drained and rinsed. These keep the chili creamy and neutral in flavor, letting seafood shine.
• Black beans: 1 can (15.5 oz), drained and rinsed. Adds texture and a darker color contrast to the bowl.
• Diced tomatoes with chilis: 1 can (15.5 oz), drained. Provides acidity and a gentle kick—use mild or hot depending on your heat tolerance.
• Whole kernel corn: 1/2 cup frozen. Adds a touch of sweetness and pop—fresh or thawed canned corn works too.
• Colby & Monterey Jack cheese: 1 cup shredded. A melty blend that creates a creamy finish; pre-shredded cheese contains anti-caking agents and may not melt as smoothly, so shred fresh if possible.
• Cream cheese: 3 oz (about 6 tablespoons). Softens the broth and gives silkiness—use full-fat for best texture.
• Lump crab: 3 oz. Fresh or canned lump crab both work; gently fold in to preserve delicate pieces.
• Lobster meat: 5 oz. Small chunks of cooked lobster add sweetness and a touch of decadence.
• Shrimp: 1 pound, peeled and deveined. Use medium to large shrimp for best texture—carryover heat will finish them quickly.
• Seasonings: Seafood seasoning to taste, 1 to 2 teaspoons chili powder, 1 teaspoon ground cumin, a pinch of red cayenne pepper (optional), salt and freshly ground black pepper. Taste and adjust—seasonings are your final layer of control.

Instructions

Prepare the base: Heat 1 teaspoon olive oil in a heavy 5- to 6-quart Dutch oven over medium-high heat. Add 1 cup chopped onion and sauté, stirring occasionally, until translucent and very soft—about 5 to 7 minutes. You want the onion to lose its raw edge without browning significantly. Stir in 2–3 cloves minced garlic and cook for 30 to 45 seconds until fragrant; garlic should bloom but not burn. Build flavors: Pour in 2 cups low-sodium chicken broth, the drained Great Northern and black beans, and the drained 15.5 oz can of diced tomatoes with chilis. Stir to combine and scrape any browned bits from the bottom. Add 1/2 cup frozen corn. Bring the pot to a gentle simmer, then reduce heat to medium-low, cover, and let simmer 15 to 20 minutes to allow flavors to marry and the beans to soften further. Season the seafood: While the base simmers, pat 1 pound shrimp, 3 oz lump crab, and 5 oz lobster meat dry with paper towels. Season lightly with seafood seasoning, a pinch of salt, and a dash of cayenne pepper—remember the broth will be seasoned later, so keep initial salting modest. Finish the chili: Reduce the lid and stir in 1 cup shredded Colby–Monterey Jack cheese and 3 oz cream cheese, stirring until melted and fully incorporated. Gently fold in the seasoned crab, lobster, and shrimp. Increase heat to medium and cook uncovered for 5 to 6 minutes, stirring once or twice, until shrimp are opaque and pink and the shellfish is heated through—internal shrimp temperature should reach 145°F (63°C). Taste and adjust salt, pepper, and a final dusting of chili powder if needed.

Storage Tips

Cool the chili to room temperature within two hours, then transfer to an airtight container and refrigerate for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator and warm gently on the stovetop over low heat, stirring often; add a splash of chicken broth or water if the chili seems too thick. Avoid microwaving frozen portions at high power—fast, uneven heating can overcook the shrimp and separate the dairy.

Ingredient Substitutions

If you don’t have lobster or lump crab, canned crab or extra shrimp are fine substitutions—use about 8 ounces of canned crab drained, or increase shrimp to 1.5 pounds. For a dairy-free version, substitute 3 ounces of plant-based cream cheese and a dairy-free shredded blend; expect a slightly different mouthfeel. To reduce carbs, replace one can of beans with an extra cup of chopped tomatoes or diced bell pepper and increase the seafood proportion.

Serving Suggestions

Serve this bowl with crusty sourdough or a warm baguette to soak up the creaminess, or spoon over cooked rice for a heartier meal. A crisp, acidic side salad with lemon vinaigrette or a simple slaw helps cut richness. Garnish with chopped fresh cilantro or parsley and a squeeze of lime to brighten the flavors. For entertaining, offer hot sauce and pickled jalapeños on the side.

Cultural Background

This dish is a coastal-inspired mashup rather than a traditional recipe from a single region: it borrows elements from Southern seafood stews and Southwestern chili—beans, tomatoes with chilis, and chili spices—then adds dairy to create a creamy finish found in some contemporary coastal bistros. The combination of beans and shellfish appears in various coastal cuisines where affordable preserved proteins are elevated with local seafood when available.

Seasonal Adaptations

In summer, swap frozen corn for fresh kernels and add chopped roasted poblanos for smoky sweetness. For winter, fold in a handful of chopped kale during the final few minutes to add color and nutrients. At holiday time, upscale the shellfish with additional lobster and top bowls with a drizzle of browned butter for a festive touch.

Meal Prep Tips

Make the base (onions, garlic, broth, beans, tomatoes, corn) up to 24 hours ahead and refrigerate. When ready to serve, reheat the base and add cream cheese and shredded cheese to warm through before folding in the pre-seasoned seafood for the final 5 to 6 minutes. Portion into individual containers for grab-and-go lunches; reheat gently to retain the best texture.

Ultimately, this creamy seafood and shrimp chili is a versatile, crowd-pleasing bowl that feels both comforting and special. It’s a great way to stretch a small amount of shellfish into a satisfying meal—give it a try, tweak the heat to your liking, and make it your own.