Creamy Seafood and Shrimp Chili (Print Version)

Tender shrimp and mixed seafood in a rich, creamy, mildly spicy sauce. A luxurious twist on classic comfort food.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined
02 - 1 lb mixed seafood (scallops, calamari rings, or firm white fish), cut into bite-size pieces

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 1 large onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 jalapeño, seeded and minced (optional)
09 - 1 (14.5 oz) can diced tomatoes, drained
10 - 1 cup corn kernels (fresh or frozen)

→ Creamy Base & Beans

11 - 1 (15 oz) can cannellini or navy beans, drained and rinsed
12 - 1 cup seafood or chicken broth
13 - 1 cup heavy cream
14 - 4 oz cream cheese, cubed
15 - 2 tbsp tomato paste

→ Spices & Seasoning

16 - 2 tsp chili powder
17 - 1 tsp smoked paprika
18 - 1 tsp ground cumin
19 - 1/2 tsp dried oregano
20 - 1/2 tsp salt (plus more to taste)
21 - 1/4 tsp black pepper

# How-To Steps:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion and sauté for 3 minutes until softened.
02 - Add red and green bell peppers, jalapeño if using, and garlic. Cook for 2-3 minutes, stirring frequently.
03 - Stir in diced tomatoes, corn, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes.
04 - Add beans and broth. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
05 - Lower heat. Stir in cream cheese until fully melted and incorporated.
06 - Pour in heavy cream, mixing well. Simmer gently (do not boil) for 5 minutes.
07 - Add shrimp and mixed seafood. Simmer for 6-8 minutes, or until seafood is opaque and just cooked through.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, green onions, and lime wedges.

# Expert Tips:

01 -
  • The way the rich cream sauce mingles with smoky spices feels restaurant fancy but comes together in under an hour
  • Seafood in chili sounds unusual until you take that first spoonful then it just makes perfect sense
02 -
  • Seafood overcooks shockingly fast so watch those last few minutes like a hawk
  • Letting the chili rest off heat for 5 minutes before serving allows the sauce to thicken even more
03 -
  • Pat your seafood completely dry before adding it to prevent the sauce from thinning out
  • Cut all seafood into uniform sizes so everything finishes cooking at the same time

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