This creamy seafood and shrimp chili became my go-to for chilly weeknights the first winter after I moved near the coast. I wanted a pot that felt comforting like a traditional chili but bright with ocean flavors, so I started experimenting with lump crab and lobster meat alongside familiar pantry beans. The result is a bowl that surprises guests: the texture is creamy without being heavy, the shrimp provide a firm bite, and the sweet crab and lobster mingle with cheddar-style cheeses to create a rich, layered finish. It is the kind of dish that gathers people close to the table and invites second helpings. I discovered this combination while cleaning out my freezer and pantry; a bag of frozen shrimp and a jar of beans met a small piece of cream cheese and a block of Colby/Monterey Jack blend. After a few test batches I settled on the balance of spices and creamy elements that keep the broth silky but still spoonable. This pot is perfect when you want the comfort of chili but crave seafood instead of beef. It travels well to potlucks and freezes in portions for busy nights.

Ingredients

• Olive oil (1 teaspoon): Use a good extra-virgin olive oil for sautéing the onion; it adds a subtle fruity background note and helps carry the aromatics.
• Garlic (2 to 3 cloves, minced): Fresh garlic is essential for brightness; avoid pre-minced jars which can taste dull. About 1 to 1 1/2 teaspoons when minced.
• Onion (1 cup chopped): One medium yellow or sweet onion, finely chopped to meld into the broth and provide natural sweetness that balances tomato heat.
• Chicken broth (2 cups, low-sodium): Low-sodium lets you control final salt; substitute fish stock for more ocean depth or vegetable broth to keep it lighter.
• Great Northern beans (1 can, 15.5 oz, drained and rinsed): These create body and creaminess without overwhelming the seafood; rinse to remove excess sodium.
• Black beans (1 can, 15.5 oz, drained and rinsed): Add color, texture, and fiber; the mix of bean types makes each bite interesting.
• Diced tomatoes with chilis (1 can, 15.5 oz, drained): Provides acidity and a mild spicy kick. If you prefer less heat, use plain diced tomatoes and add chili powder to taste.
• Whole kernel corn (1/2 cup, frozen): Sweetness and pop of texture; frozen is convenient and cooks quickly in the hot broth.
• Shredded Colby and Monterey Jack cheese (1 cup): A melty blend that gives the broth a gentle tang and smooth mouthfeel; pre-shredded is fine but freshly shredded melts better.
• Cream cheese (3 ounces): Adds silkiness and slightly tangy richness; let it soften a bit before stirring in to avoid lumps.
• Lump crab (5 ounces): Use quality refrigerated crab if possible; pick through for shells and large cartilage before seasoning.
• Lobster meat (5 ounces): Canned or cooked chilled lobster works; fold gently to preserve texture.
• Shrimp (1 pound, peeled and deveined): Medium to large shrimp are best so they remain firm and visible in the bowl.
• Seasonings: Seafood seasoning, chili powder, ground cumin, cayenne pepper, salt, and black pepper to taste. Start modestly and finish at the end once the pot is warm and flavors have concentrated.

Instructions

Heat the aromatics: Warm 1 teaspoon olive oil in a 5 to 6 quart Dutch oven over medium-high heat. Add 1 cup chopped onion and sauté for 4 to 6 minutes until translucent and glossy, stirring occasionally so they do not brown. Add garlic: Reduce heat slightly and stir in 2 to 3 minced garlic cloves. Cook 30 to 45 seconds until fragrant; you should smell a fresh, toasty aroma without any bitterness. Build the broth: Pour in 2 cups low-sodium chicken broth followed by both cans of beans (drained and rinsed) and 1 can diced tomatoes with chilis (drained). Stir to combine, scraping any fond from the bottom of the pot for extra flavor. Simmer and marry flavors: Lower heat to medium-low, cover, and let the mixture simmer 15 to 20 minutes so the beans soften further and the tomato heat mellows into the broth. Taste and adjust salt and a pinch of chili powder if needed. Season the seafood: While the base simmers, pat 1 pound shrimp, 5 ounces lump crab, and 5 ounces lobster dry and toss lightly with 1 to 2 teaspoons seafood seasoning, 1 teaspoon chili powder, 1 teaspoon ground cumin, and a pinch of cayenne and black pepper. Keep chilled until ready. Finish with cheese and seafood: Stir in 1 cup shredded Colby and Monterey Jack, 1/2 cup frozen corn, and 3 ounces softened cream cheese into the pot so they melt into a silky broth. Gently fold in the seasoned crab, lobster, and shrimp. Cook through and serve: Raise heat to medium and simmer 5 to 6 minutes more until the shrimp are opaque and firm and the shellfish are heated through. Do not overcook; shrimp cook quickly and become rubbery if left too long. Adjust seasoning and serve hot with crusty bread or rice.

Storage Tips

Cool leftovers to room temperature within two hours, then refrigerate in airtight containers for up to three days. For longer storage freeze in single-portion containers for up to three months; leave a little headspace because liquids expand. To reheat, thaw overnight in the fridge and warm gently over low heat with a splash of chicken broth, stirring constantly until just heated through to avoid overcooking the shrimp. If reheating from frozen, simmer on low covered until thawed, then finish uncovered to tighten the consistency.

Ingredient Substitutions

If you cannot find lump crab or lobster, substitute with additional shrimp or firm white fish like cod cut into large chunks; canned crab works in a pinch but has a milder texture. For dairy-free versions use a dairy-free cream cheese and vegan shredded cheese, though the mouthfeel will be slightly different. Swap chicken broth for vegetable or seafood stock for a more pronounced ocean flavor. If you prefer less heat, replace diced tomatoes with chilis with plain diced tomatoes and add 1/2 teaspoon chili powder for controlled spice.

Serving Suggestions

Serve bowls topped with chopped fresh cilantro or parsley, a squeeze of lime for brightness, and crusty sourdough or warm cornbread for dipping. For a lighter plate serve over cauliflower rice or alongside a crunchy green salad dressed in lemon vinaigrette. For gatherings, present the chili in a shallow serving bowl with bowls of additional shredded cheese, chopped scallions, and hot sauce so guests can customize.

Cultural Background

This dish is a hybrid between American chili traditions and coastal seafood stews. Chili historically relies on beans, tomatoes, and warming spices, while coastal communities pair seafood with tomatoes and dairy to create rich chowders. Combining chili spices with crab, lobster, and shrimp borrows the comfort of inland chili and the luxury of seaside cooking. The result nods to both traditions without strictly adhering to either.

Seasonal Adaptations

In summer, swap frozen corn for fresh grilled corn and finish bowls with chopped basil for herbaceous lift. In colder months, increase the chili powder and add a dash of smoked paprika to deepen the flavor profile. For holiday gatherings add a splash of sherry or dry white wine when adding broth for an elevated aroma, or top with garlicky breadcrumbs for texture contrast.

Meal Prep Tips

Prepare the base up to the simmering step three days ahead and refrigerate. When ready to eat, reheat the base and fold in the seafood and cheeses so they remain fresh and do not overcook. Pack lunches in microwave-safe containers and include a small sauce packet of lime wedges so flavors stay bright at serving time. Label frozen portions with date and seafood type for easy rotation.

This pot pairs the familiar warmth of chili with the gentle luxury of seafood, and once you test it you will find it slipping into your regular rotation for both casual dinners and special occasions. Make it yours by adjusting spice, seafood mix, and accompaniments, and enjoy sharing it with friends and family.