Description
A warm, comforting pot of seafood and beans in a creamy, mildly spicy broth, perfect for cool evenings or family dinners.
Ingredients
Scale
- 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 chopped onion and sauté until translucent.
- Stir in minced garlic and cook until fragrant.
- Pour in chicken broth and add both cans of beans and diced tomatoes with chilis. Mix well.
- Lower heat to medium-low, cover, and simmer for 15–20 minutes.
- While the chili simmers, season lump crab, lobster meat, and shrimp with seafood seasoning.
- Stir in shredded cheese, corn, cream cheese, and the seasoned seafood into the pot.
- Increase heat to medium and cook for 5–6 minutes until the shrimp and other seafood are cooked through.
- Taste and adjust salt, pepper, and spices as needed. Serve hot.
Notes
Serve in deep bowls with extra toppings such as shredded cheese or chopped cilantro. For convenience, keep warm in a slow cooker for casual dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 150mg