Go Back

Creamy Seafood and Shrimp Chili

Creamy seafood chili with plump shrimp, white beans, and corn in a smoky, slightly spicy cream base. This easy shrimp chili simmers until velvety, then cooks the shrimp just until pink for a tender bite.
Print Recipe Pin Recipe
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
  

Shrimp
  • 1 lb large shrimp, peeled and deveined Pat dry if very wet.
White beans and corn
  • 1 can (15 oz) white beans, drained Rinse if you prefer a lighter bean flavor.
  • 1 cup frozen corn, thawed Thaw at room temperature or quick-microwave.
  • 1 can (4 oz) diced green chiles Drain to control heat and thickness.
Cream base
  • 4 oz cream cheese, cubed Cube helps it melt smoothly.
  • 1 cup heavy cream Stir gently to keep the base silky.
  • 3 cups chicken or seafood broth Use seafood broth for stronger coastal flavor.
Aromatics and seasonings
  • 1 onion, diced
  • 4 cloves garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt to taste Add gradually near the end.
Toppings
  • Cilantro, lime, sour cream, and tortilla chips for topping Use to finish each bowl.

Equipment

  • 1 Dutch oven

Method
 

Build the chili base
  1. Heat the olive oil in a large pot over medium heat, then cook the onion for 4 minutes until soft. Add the garlic, cumin, chili powder, and smoked paprika, and cook for 1 more minute.
  2. Add the broth, white beans, corn, and green chiles, then bring to a simmer. Cook for 10 minutes, stirring occasionally so the beans and corn heat through evenly.
Make it creamy
  1. Stir in the cubed cream cheese until fully melted, scraping the bottom and sides so no lumps remain. Then add the heavy cream and simmer for 5 more minutes.
Cook the shrimp and serve
  1. Add the shrimp and cook for 3–4 minutes until pink and cooked through. Keep the chili at a gentle simmer so the shrimp stay tender rather than rubbery.
  2. Season with salt to taste, then serve topped with cilantro, a squeeze of lime, sour cream, and tortilla chips. Serve right away while the cream base is thick and hot.

Notes

Pro tip: cube the cream cheese and stir until fully melted before adding heavy cream for a smooth, thick texture. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop, adding a splash of broth if it thickens too much. Freezing is not recommended because cream can break during thawing. For a dairy-light option, swap half the heavy cream for evaporated milk and use reduced-fat cream cheese.