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Creamy Seafood and Shrimp Chili

Creamy seafood chili with plump shrimp, white beans, and corn simmered in a smoky, slightly spicy cream base. This coastal chili recipe uses cream cheese for a thick, silky texture and finishes with lime, cilantro, and crunchy tortilla chips.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp, peeled and deveined
Beans and vegetables
  • 1 can (15 oz) white beans, drained
  • 1 cup frozen corn, thawed
  • 1 can (4 oz) diced green chiles
  • 1 onion, diced
  • 4 garlic cloves, minced
Creamy base and seasonings
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt to taste Add gradually during the final seasoning.
  • 4 oz cream cheese, cubed
  • 1 cup heavy cream
Broth
  • 3 cups chicken or seafood broth
Toppings
  • Cilantro
  • lime
  • sour cream
  • tortilla chips

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. Keep the heat at medium so the onion turns translucent without browning.
  2. Add the minced garlic, cumin, chili powder, and smoked paprika, then cook for 1 more minute. Stir constantly until fragrant, about 60 seconds, with a noticeable toast to the spices.
  3. Add the broth, white beans, corn, and diced green chiles, then bring to a simmer. Reduce to a steady simmer and cook for 10 minutes, stirring once or twice so the beans stay evenly distributed.
Make it creamy and cook the shrimp
  1. Stir in the cubed cream cheese until fully melted. Look for a smooth, thick white base with no visible cream cheese chunks.
  2. Add the heavy cream and simmer for 5 more minutes. Keep it at a gentle simmer until the chili looks creamy and slightly thickened.
  3. Add the shrimp and cook for 3–4 minutes until pink and cooked through. The shrimp should curl slightly and turn opaque throughout, not rubbery.
Serve
  1. Season with salt to taste. Taste and adjust so the creamy base has clear flavor.
  2. Serve topped with cilantro, a squeeze of lime, sour cream, and tortilla chips. Add tortilla chips at the end so they stay crisp.

Notes

For the thickest chili, keep the simmer gentle after adding the cream and cream cheese, stirring often to prevent scorching on the bottom. Store leftovers in the refrigerator for up to 3 days; reheat on the stove over low heat, adding a splash of broth if needed. Freezing is not recommended because the dairy can split when thawed and reheated. For a lighter option, swap heavy cream with half-and-half and use 3 oz cream cheese for a creamier but thinner consistency.