Some recipes are made for the moments when you want comfort food that still feels special—like a chilly evening when everyone’s hungry, a casual game-day spread, or a weekend dinner where you want “wow” without a complicated plan. This Irresistible Creamy Seafood and Shrimp Chili Bold Creamy Bliss brings that kind of cozy luxury to the table: a rich, velvety chili base with tender shrimp and flaky seafood, warmed with spices and brightened with lime.
The inspiration came from two cravings colliding: the hearty, spoonable satisfaction of chili and the creamy, coastal flavor of a seafood stew. The result is a bowl that’s bold but balanced—creamy without being heavy, spicy without overpowering, and packed with seafood flavor in every bite.
Why You’ll Love This Creamy Seafood Chili
This isn’t your everyday chili. It’s a comforting, crowd-pleasing twist that feels fresh and a little unexpected while staying easy enough for a weeknight.
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Creamy, bold texture: A silky broth built from aromatics, spices, tomatoes, broth, and cream for a “stew-chili” hybrid that eats like a meal.
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Seafood-forward but balanced: Shrimp plus a mix of white fish and scallops (or your favorites) give variety and restaurant-style appeal.
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One-pot friendly: You’ll build layers of flavor in one pot, with seafood added at the end so it stays tender—not rubbery.
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Easy to customize: Adjust heat, thickness, seafood mix, and toppings to match your mood and your pantry.
Ingredients You’ll Need (With Exact Measures)
These amounts make a generous pot—perfect for sharing or saving leftovers. Use fresh or frozen seafood (thawed) based on what’s easiest.
Seafood
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1 lb (454 g) large shrimp, peeled and deveined (tails off)
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8 oz (227 g) sea scallops, side muscle removed
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8 oz (227 g) firm white fish (cod, haddock, or halibut), cut into 1-inch pieces
Base + Flavor Builders
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2 tbsp (30 ml) olive oil
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1 medium yellow onion, finely diced (about 1 1/2 cups / 225 g)
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1 red bell pepper, diced (about 1 cup / 150 g)
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3 cloves garlic, minced
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1 tbsp tomato paste
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1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
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3 cups (720 ml) seafood stock or chicken broth
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1 can (15 oz / 425 g) white beans, drained and rinsed
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1 cup (240 ml) heavy cream
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4 oz (113 g) cream cheese, softened and cubed
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1 tbsp (15 ml) fresh lime juice (plus wedges for serving)
Spices + Seasoning
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1 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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1/2 tsp dried oregano
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1/4 tsp cayenne pepper (optional, adjust to heat preference)
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1 1/4 tsp kosher salt, plus more to taste
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1/2 tsp black pepper
Optional Toppings (Highly Recommended)
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1/3 cup chopped cilantro
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2–3 green onions, sliced
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1 cup shredded cheddar or Monterey Jack
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1 avocado, diced
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Crushed tortilla chips or warm tortillas for serving
How to Make Irresistible Creamy Seafood and Shrimp Chili (Step-by-Step)
The key is building the chili base first and adding seafood at the end so it stays buttery and tender.
1) Sauté the aromatics
Heat 2 tbsp (30 ml) olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Cook for 6–8 minutes, stirring occasionally, until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2) Bloom the spices and deepen the flavor
Stir in 1 tbsp tomato paste, then add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp cayenne (optional). Cook for 1 minute to toast the spices—this step makes the whole pot taste bolder and more cohesive.
3) Simmer the chili base
Add 1 can (14.5 oz) fire-roasted diced tomatoes and 3 cups (720 ml) stock. Stir in 1 can (15 oz) white beans. Season with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer and cook uncovered for 12 minutes to meld flavors.
4) Make it creamy (without breaking)
Lower the heat to medium-low. Stir in 1 cup (240 ml) heavy cream and add 4 oz (113 g) cream cheese. Stir until fully melted and smooth. Keep the heat gentle—avoid a hard boil once the dairy is in.
5) Add seafood at the right time
Add the fish pieces and scallops first and simmer gently for 3 minutes. Then add the shrimp and cook for 2–4 minutes, just until shrimp are pink and opaque and fish flakes easily. Turn off the heat and stir in 1 tbsp (15 ml) lime juice.
6) Taste and finish
Taste and adjust salt, pepper, and heat. If you want more brightness, add another squeeze of lime. Serve hot with cilantro, green onions, cheese, avocado, and crunchy tortilla chips.
Tips for the Best Creamy Seafood Chili
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Don’t overcook the seafood: Shrimp and scallops cook quickly. Add them at the end and keep the simmer gentle.
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Use fire-roasted tomatoes: They add smoky depth that plays beautifully with seafood.
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Control thickness: For thicker chili, mash 1/2 cup of the beans before adding, or simmer a few extra minutes before adding dairy.
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Balance heat with creaminess: If you bump up cayenne, keep the cream cheese as written to maintain that “bold creamy bliss” effect.
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Fresh lime at the end: Adding lime after cooking keeps it bright and aromatic.
Serving Ideas (Make It a Meal)
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With crunchy sides: Crushed tortilla chips or toasted strips on top add contrast to the creamy base.
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With a simple salad: A crisp green salad with lime dressing keeps the meal feeling fresh.
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For a cozy bowl: Add extra avocado and cheese, then finish with cilantro and a big squeeze of lime.
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For entertaining: Set up a toppings bar (cilantro, green onions, shredded cheese, diced avocado, chips) and let everyone build their bowl.
Storage and Reheating
Refrigerate: Store in an airtight container for up to 2 days. Seafood is best enjoyed sooner rather than later.
Reheat gently: Warm on the stovetop over low heat until heated through. Avoid boiling to prevent tough seafood and a broken creamy texture.
Freezing: Creamy seafood soups and chilis can change texture after freezing. If you want to prep ahead, make the base (without seafood and dairy), freeze, then reheat and add cream/cream cheese and seafood fresh.
Frequently Asked Questions
1) Can I use frozen shrimp and frozen seafood mix?
Yes, and it can be a very practical choice for this chili. Frozen seafood is typically frozen quickly after harvest, which helps preserve quality. The key is how you thaw it and when you add it to the pot. Thaw frozen shrimp, scallops, and fish in the refrigerator overnight if possible. If you need a faster method, place the seafood in a sealed bag and submerge it in a bowl of cold water for 20–30 minutes, changing the water once. Pat everything dry with paper towels before cooking—this helps prevent the chili from becoming watery and helps the seafood cook evenly. When using a frozen seafood mix, check for variety and size: small shrimp and tiny scallops will cook faster, so add them later and watch closely. No matter what seafood you choose, the golden rule remains the same: simmer gently and stop cooking as soon as the seafood turns opaque and tender. Overcooking is the biggest cause of chewy shrimp and rubbery scallops, especially in a creamy base.
2) How can I make this chili thicker or thinner?
This recipe is designed to be creamy and spoonable—somewhere between a thick soup and a traditional chili. If you prefer a thicker bowl, you have several easy options that keep the flavor intact. First, mash some of the beans: remove about 1/2 cup of the white beans (from the 15 oz can), mash them with a fork, and stir them back in while the base simmers. This adds body without changing the taste. Second, simmer the tomato-and-broth base uncovered for an extra 5–8 minutes before adding 1 cup (240 ml) heavy cream and 4 oz (113 g) cream cheese. Reducing the liquid concentrates flavor and naturally thickens the chili. If you want it thinner, simply add a splash more stock—start with 1/4 cup (60 ml) at a time—until it’s the consistency you love. Keep in mind that the chili will thicken slightly as it cools, especially because of the dairy and beans, so aim just a touch looser than your final ideal if you plan to let it sit before serving.
3) What seafood works best, and can I swap anything?
The most reliable combination is exactly what’s written: 1 lb (454 g) shrimp plus 8 oz (227 g) scallops and 8 oz (227 g) firm white fish. Shrimp bring sweetness and a meaty bite, scallops add a delicate richness, and firm fish flakes into tender chunks that make the chili feel hearty. If you want to swap, prioritize seafood that holds up to gentle simmering. Good options include mahi-mahi, grouper, or even salmon if you like a richer flavor (salmon will change the color and taste, but it’s still delicious). If scallops are expensive, you can replace them with extra fish or shrimp. If you’re using very lean fish, be careful not to overcook it—add it slightly later and keep the heat low. Try to avoid very thin fish fillets that fall apart instantly unless you don’t mind a more “stewed” texture. Also, keep sizes consistent: cut fish into 1-inch pieces so everything finishes cooking around the same time. The goal is a bowl where every spoonful has creamy chili and tender seafood, not overcooked fragments.
4) Can I make this recipe less spicy while keeping it flavorful?
Absolutely. “Bold” doesn’t have to mean “hot.” This chili’s depth comes from toasted spices and aromatic vegetables, not just heat. To reduce spiciness, skip the 1/4 tsp cayenne pepper entirely and choose a mild chili powder (some blends are surprisingly spicy). You can also reduce the chili powder to 2 tsp and keep the 1 tsp smoked paprika for that warm, smoky flavor. Another smart approach is to add heat at the table instead of in the pot: serve sliced jalapeños or a pinch of red pepper flakes on the side so everyone can customize. If you accidentally make it too spicy, you can mellow it by adding a bit more cream—try an extra 2–4 tbsp of heavy cream—or by stirring in more beans. A final squeeze of lime also helps balance perceived heat by brightening the overall flavor. The end result should taste creamy, savory, and well-seasoned, with a gentle warmth that supports the seafood instead of masking it.
Final Thoughts
Irresistible Creamy Seafood and Shrimp Chili Bold Creamy Bliss is the kind of recipe that earns a spot in your repeat rotation because it checks so many boxes at once. It’s comforting like a classic chili, yet it feels elevated thanks to the seafood and the luscious creamy base. It’s bold in flavor without requiring complicated techniques, and it’s flexible enough to adapt to what you find at the market or already have in the freezer.
What really makes this chili special is the way the flavors layer together: sautéed onion and bell pepper create a sweet foundation, toasted spices bring warmth and depth, fire-roasted tomatoes add smoky tang, and the cream and cream cheese turn everything into a silky, spoon-coating broth. Then, right at the end, the shrimp, fish, and scallops gently cook until tender—so every bite tastes fresh instead of overdone. That final squeeze of lime is the small step that makes a big difference, lifting the whole pot and making the seafood shine.
If you’re cooking for family or friends, this is also an easy “shareable” meal. Put out toppings, warm some tortillas or set out crunchy chips, and let everyone build a bowl that fits their taste. If you’re cooking just for yourself, you’ll love how satisfying it is: one pot, big flavor, and a dinner that feels like a treat. Make it once, take notes on your favorite seafood mix and spice level, and you’ll have a signature chili that people request again and again.
Irresistible Creamy Seafood and Shrimp Chili Bold Creamy Bliss
- Total Time: 45 minutes
Description
A rich, creamy, seafood-packed chili with tender shrimp, flaky white fish, and scallops simmered in a boldly spiced tomato-and-cream base—finished with lime and your favorite toppings.
Ingredients
2 tbsp (30 ml) olive oil
1 medium yellow onion, finely diced (about 1 1/2 cups / 225 g)
1 red bell pepper, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
3 cups (720 ml) seafood stock or chicken broth
1 can (15 oz / 425 g) white beans, drained and rinsed
1 1/4 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 cup (240 ml) heavy cream
4 oz (113 g) cream cheese, softened and cubed
1 lb (454 g) large shrimp, peeled and deveined
8 oz (227 g) sea scallops, side muscle removed
8 oz (227 g) firm white fish (cod, haddock, or halibut), cut into 1-inch pieces
1 tbsp (15 ml) fresh lime juice (plus wedges for serving)
Optional toppings: 1/3 cup chopped cilantro, 2–3 green onions sliced, 1 cup shredded cheddar or Monterey Jack, 1 diced avocado, crushed tortilla chips
Instructions
1) Heat olive oil in a large pot over medium heat. Add onion and red bell pepper and cook 6–8 minutes until softened. Add garlic and cook 30 seconds.
2) Stir in tomato paste. Add chili powder, cumin, smoked paprika, oregano, and cayenne (optional). Cook 1 minute, stirring.
3) Add fire-roasted diced tomatoes, stock, and white beans. Season with salt and pepper. Bring to a gentle simmer and cook uncovered 12 minutes.
4) Reduce heat to medium-low. Stir in heavy cream and cream cheese until melted and smooth. Keep heat gentle.
5) Add fish and scallops; simmer 3 minutes. Add shrimp; cook 2–4 minutes until shrimp are pink and seafood is just cooked through.
6) Turn off heat and stir in lime juice. Taste and adjust seasoning. Serve with desired toppings.
Notes
For thicker chili, mash 1/2 cup of the beans and stir back in during the simmer.
To prevent tough seafood, add it at the end and avoid boiling after adding cream.
If using frozen seafood, thaw and pat dry before cooking for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
