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creamy seafood chili with shrimp and lobster in a white bowl

Easy Creamy Seafood and Shrimp Chili

This Easy Creamy Seafood and Shrimp Chili is a quick, healthy recipe made with lobster, crab, and a creamy, white broth. The secret ingredient lies in the homemade chili seasoning and spice. 
Course dinner, lunch
Cuisine American
Keyword seafood chili, shrimp chili
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings
Calories 491kcal


  • 1 teaspoon olive oil
  • 2-3 garlic cloves Minced
  • 1 cup chopped onion
  • 2 cups low-sodium broth Vegetable or chicken broth will work great. See notes for really thick chili.
  • 1 15.5 oz canned Great Northern beans or navy beans drained and rinsed
  • 1 15.5 oz canned black beans drained and rinsed
  • 15.5 oz canned diced tomatoes and chilis drained
  • 1/2 cup whole kernel corn I used frozen
  • 1 teaspoon Better Than Bouillon Chicken Flavor Optional for flavor. You can also use the lobster flavor.
  • 1 cup shredded Colby and Monterrey Jack cheese
  • 3 oz cream cheese
  • 5 oz jumbo lump crab
  • 5 oz lobster meat
  • 1 pound shrimp Peeled and deveined
  • Seafood Seasoning to taste See notes for how to make your own.

Homemade Chili Seasoning


  • Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chopped onions. Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
  • Add in the broth, beans, diced chilis and tomatoes, homemade chili seasoning, and Better than Bouillon. Stir.
  • Lower the heat to medium-low and cover. Simmer for 15-20 minutes.
  • Season the seafood with the seafood seasoning.
  • Open the pot and add the shredded cheese, cream cheese, and the seafood.
  • Adjust the heat to medium. Stir and cook for 5-6 minutes until the cheese has melted and the seafood is cooked through. The chili will thicken as it cools.



  • You can use any seafood you like. Feel free to omit and/or substitute the recipe.
  • You can make your own seafood seasoning using 1/4 teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
  • If you like your chili really thick, or if it's the first time you are making this dish, start with 1 cup of broth. Add more as necessary.
  • You can use a chili seasoning packet if you don't want to make your own seasoning.
  • If you overcook the seafood it will have a dry and rubbery texture, which isn't good especially if you want to reheat the dish and eat it for leftovers. If you're afraid of overcooking the seafood, you can saute it in a pan and then add it to the chili once it has finished cooking with the cream cheese and shredded cheese.


Serving: 1serving | Calories: 491kcal | Carbohydrates: 30g | Protein: 45g | Fat: 17g