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Creamy Seafood and Shrimp Chili

Creamy seafood chili with plump shrimp and white beans simmered in a smoky, slightly spicy cream base. This creamy shrimp soup–style chili is quick to make and thickens beautifully with melted cream cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Creamy base
  • 2 tbsp olive oil
  • 1 onion
  • 4 cloves garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 3 cup chicken or seafood broth
  • 1 can (15 oz) white beans drained
  • 1 cup frozen corn thawed
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese cubed
  • 1 cup heavy cream
  • 1 lb large shrimp peeled and deveined
  • salt to taste
  • cilantro for topping
  • lime for squeezing
  • sour cream for topping
  • tortilla chips for topping

Equipment

  • 1 Dutch oven

Method
 

Build the chili base
  1. Heat the olive oil in a large pot over medium heat, then cook the diced onion for 4 minutes until soft, stirring as needed so it doesn’t brown.
  2. Add the minced garlic, cumin, chili powder, and smoked paprika, and cook for 1 minute until fragrant, then immediately proceed to the next step.
Simmer to thicken
  1. Pour in the chicken or seafood broth, then add the drained white beans, thawed frozen corn, and diced green chiles; bring the mixture to a simmer.
  2. Simmer for 10 minutes, stirring occasionally, until the beans are warmed through and the chili tastes well seasoned.
Make it creamy
  1. Stir in the cubed cream cheese until fully melted, creating a smooth base before adding the next ingredient.
  2. Add the heavy cream and simmer for 5 more minutes, keeping it at a gentle simmer for a thick, creamy texture.
Cook the shrimp
  1. Add the peeled and deveined shrimp and cook for 3–4 minutes until pink and cooked through, turning once if needed.
  2. Season with salt to taste, then serve topped with cilantro, a squeeze of lime, sour cream, and tortilla chips.

Notes

Pro tip: bring the chili to a gentle simmer after adding dairy so the cream cheese melts smoothly without separating. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, adding a splash of broth if thickened. Freezing: yes—freeze up to 2 months, then thaw and reheat on low. For a dairy-light swap, replace heavy cream with evaporated milk and use a reduced-fat cream cheese, keeping the simmer gentle.