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Creamy Seafood and Shrimp Chili

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By Lila Anderson • March 20th, 2026
Creamy seafood and shrimp chili featuring tender shrimp in a rich, mildly spiced white sauce with colorful bell peppers and corn Save to Pinterest
Creamy seafood and shrimp chili featuring tender shrimp in a rich, mildly spiced white sauce with colorful bell peppers and corn | quickyummyrecipes.com

Indulge in this luxurious seafood chili that combines tender shrimp and assorted seafood like scallops, calamari, or white fish in a velvety, mildly spicy cream sauce. The hearty base features cannellini beans, sweet corn, and colorful bell peppers, all simmered with aromatic spices including chili powder, smoked paprika, and cumin. Perfect for pescatarians and those seeking gluten-free options, this comforting dish delivers restaurant-quality flavors at home.

Ready in about an hour, this one-pot meal comes together easily by building layers of flavor starting with sautéed vegetables, then adding beans and broth before finishing with heavy cream and cream cheese for that signature richness. The seafood cooks quickly at the end, ensuring perfectly tender, never rubbery results.

The first time I served this at a dinner party, my friend Sarah literally stopped mid conversation and said, wait, is this chili or seafood stew and I just laughed because I wasnt sure either. I had been craving something rich and comforting but wanted to use up some gorgeous shrimp and scallops from the market, and somehow this gorgeous fusion happened. Now whenever I make it, the house smells like a coastal restaurant meets a cozy mountain cabin.

Last winter during that brutal cold snap, my neighbor came over shivering and I offered her a bowl of this still simmering on the stove. She texted me at midnight asking for the recipe because her husband had finished the entire pot and was already planning when they could have it again. Theres something about the combination of warm spices and seafood that just feels like being hugged from the inside out.

Ingredients

  • Large shrimp: Peel them yourself if you can, the shells make amazing stock if you want to get fancy
  • Mixed seafood: Scallops, calamari, or firm white fish all work beautifully here
  • Olive oil: A good quality one makes a difference since were building layers of flavor
  • Onion: Finely chopped so it practically disappears into the sauce
  • Bell peppers: Both red and green add sweetness and that classic chili flavor profile
  • Garlic: Fresh minced, never jarred, the difference is honestly wild
  • Jalapeño: Seed it for mild warmth or leave some seeds if your crew likes heat
  • Diced tomatoes: Drain them well so the chili stays creamy not watery
  • Corn: Fresh sweet corn when its in season makes this sing, frozen works perfectly otherwise
  • Cannellini beans: These creamy white beans blend seamlessly into the luxurious base
  • Seafood broth: If you cant find it, chicken broth works but the seafood version adds that extra depth
  • Heavy cream: This is what makes it feel so indulgent and rich
  • Cream cheese: Cube it cold so it melts slowly without leaving any lumps
  • Tomato paste: Concentrated tomato flavor that anchors the whole dish
  • Chili powder: Use a good quality blend, not the cheap stuff from college
  • Smoked paprika: This is the secret ingredient that makes people ask whats in this
  • Ground cumin: Earthy and essential for that classic chili backbone
  • Dried oregano: Mexican oregano if you can find it, regular works fine too
  • Salt and black pepper: Taste as you go, seafood varies in salinity

Instructions

Build your flavor foundation:
Heat that olive oil in your heavy pot until it shimmers, then let the onion soften slowly until its translucent and fragrant, about three minutes of patience
Add the aromatic vegetables:
Toss in both bell peppers, the jalapeño if youre using it, and all that garlic, stirring constantly for a couple minutes until everything smells incredible and the peppers start to soften
Create the spice base:
Stir in those drained tomatoes, corn, tomato paste, and all the spices, letting everything cook together for about five minutes until the kitchen smells absolutely intoxicating
Add body and depth:
Pour in the beans and broth, then let it all come to a gentle bubble and cook for ten minutes while you prep the seafood and start setting the table
Make it creamy:
Turn the heat down low and stir in the cubed cream cheese, letting it melt completely before adding the heavy cream and giving it another five minutes to thicken up beautifully
Add the seafood:
Gently fold in the shrimp and mixed seafood, then let everything simmer for just six to eight minutes until the shrimp turn pink and everything is perfectly tender
Final touches:
Taste and adjust the salt, maybe add another pinch of cayenne if you like it spicier, then serve immediately with whatever garnishes make you happy
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| quickyummyrecipes.com

My mom makes this every Christmas Eve now, and its become one of those traditions that nobody wants to skip. Last year my brother who claims to hate chili went back for thirds, and I just smiled and said I told you so.

Making It Your Own

One of my favorite discoveries was that you can swap in crab meat or even lobster if you want to make it feel extra fancy for date night. I once made a version with lump crab and everyone at the table literally went quiet, thats how good it was.

Serving Suggestions

Crusty bread is non negotiable in my house, that creamy sauce is too good to leave behind in the bowl. Sometimes I serve it over garlic mashed potatoes and it becomes this totally over the top comfort food situation.

Make Ahead Magic

The chili base keeps beautifully in the fridge for two days, just dont add the seafood until youre ready to reheat. This makes it perfect for dinner parties since you can do all the prep ahead and just cook the seafood when guests arrive.

  • Prep everything the night before and keep seafood in the coldest part of your fridge
  • The flavors actually get better after a day in the fridge if you can manage the patience
  • Freeze the base without seafood for up to a month for emergency comfort food
Steaming bowl of creamy seafood and shrimp chili topped with fresh cilantro and lime wedges, showcasing a velvety texture and perfectly cooked seafood Save to Pinterest
Steaming bowl of creamy seafood and shrimp chili topped with fresh cilantro and lime wedges, showcasing a velvety texture and perfectly cooked seafood | quickyummyrecipes.com

Theres something so satisfying about serving a dish that feels both familiar and completely unexpected, and watching peoples faces when they take that first bite never gets old.

Recipe FAQs

Large shrimp, scallops, calamari rings, or firm white fish like cod and halibut all work beautifully. Choose seafood that holds its shape well during simmering and won't become tough or rubbery.

Yes, prepare the base up to step 6 and refrigerate. Add the fresh seafood when reheating, simmering just until cooked through. The flavors often deepen and improve overnight.

Control heat by adjusting the jalapeño quantity or omitting it entirely. Add cayenne pepper for extra warmth or serve with hot sauce on the side so diners can customize their portion.

Crusty bread for dipping, steamed rice to soak up the creamy sauce, or a simple green salad with citrus vinaigrette balances the rich flavors beautifully.

Substitute half-and-half for heavy cream and reduce cream cheese to 2 ounces. The result will still be creamy and satisfying with fewer calories and less fat.

Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of broth or cream to restore consistency. Avoid boiling to prevent separating.

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Creamy seafood and shrimp chili featuring tender shrimp in a rich, mildly spiced white sauce with colorful bell peppers and corn
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Creamy Seafood and Shrimp Chili

A rich, creamy chili loaded with tender shrimp, mixed seafood, and vegetables in a mildly spiced sauce. This comforting gourmet dish brings American Fusion flavors to your table in just one hour.

Prep 20m
Cook 40m
Total 60m
Servings 6
Difficulty Medium

Ingredients

Seafood

  • 1 pound large shrimp, peeled and deveined
  • 1 pound mixed seafood such as scallops, calamari rings, or firm white fish, cut into bite-size pieces

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 can diced tomatoes, 14.5 ounces, drained
  • 1 cup corn kernels, fresh or frozen

Creamy Base and Beans

  • 1 can cannellini or navy beans, 15 ounces, drained and rinsed
  • 1 cup seafood or chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 2 tablespoons tomato paste

Spices and Seasoning

  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Garnishes

  • Chopped fresh cilantro
  • Sliced green onions
  • Lime wedges

Instructions

1
Sauté Onions: 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 and translucent.
2
Cook Vegetables: Add the red and green bell peppers, jalapeño, and garlic to the pot. Cook for 2 to 3 minutes, stirring frequently until fragrant and slightly softened.
3
Add Spices and Tomatoes: Stir in the diced tomatoes, corn, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes to bloom the spices.
4
Simmer with Broth: Add the drained beans and seafood or chicken broth. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
5
Incorporate Cream Cheese: Lower the heat to prevent separation. Stir in the cubed cream cheese until fully melted and smoothly incorporated into the sauce.
6
Add Heavy Cream: Pour in the heavy cream, mixing well to combine. Simmer gently for 5 minutes without boiling to create a rich, creamy base. Do not let the mixture boil.
7
Cook Seafood: Add the shrimp and mixed seafood pieces to the pot. Simmer for 6 to 8 minutes, or until the seafood is opaque and just cooked through. Be careful not to overcook.
8
Season and Serve: Taste the chili and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh cilantro, sliced green onions, and lime wedges.
Additional Information

Equipment Needed

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Nutrition (Per Serving)

Calories 410
Protein 33g
Carbs 17g
Fat 24g

Allergy Information

  • Contains shellfish including shrimp and possibly mixed seafood such as scallops and calamari.
  • Contains dairy products including heavy cream and cream cheese.
  • May contain fish depending on the mixed seafood selection.
  • Gluten-free when using certified gluten-free ingredients. Always verify labels for possible cross-contamination.
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Lila Anderson

Home cook sharing easy recipes, quick meal tips, and comforting dishes for busy families.