Description
A rich and creamy seafood chili combining shrimp, crab, and lobster, perfect for seafood lovers.
Ingredients
- 1 teaspoon olive oil
- 2-3 garlic cloves (minced)
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 1 can (15.5 oz) Great Northern beans (drained and rinsed)
- 1 can (15.5 oz) black beans (drained and rinsed)
- 1 can (15.5 oz) diced tomatoes with chilis (drained)
- ½ cup whole kernel corn (frozen)
- 1 cup shredded Colby and Monterey Jack cheese
- 3 oz cream cheese
- 5 oz lump crab
- 5 oz lobster meat
- 1 pound shrimp (peeled and deveined)
- Seafood seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add the chopped onions and sauté until they become translucent.
- Stir in minced garlic and cook until fragrant, about one minute.
- Pour in the chicken broth, Great Northern beans, black beans, and drained diced tomatoes with chilis. Mix in Better Than Bouillon if desired.
- Lower the heat to medium-low, cover the pot and allow it to simmer for 15–20 minutes.
- Season the crab meat, lobster meat, and shrimp with your preferred seafood seasoning.
- Stir in the shredded cheese, frozen corn, cream cheese, crab meat, lobster meat, and shrimp into the pot.
- Raise the heat back to medium; cook for an additional 5–6 minutes until all seafood becomes cooked through.
Notes
Serve garnished with fresh herbs or additional cheese and pair with crusty bread.
