Start by gathering your ingredients for the creamy seafood chili. Chop the onions and bell peppers finely, and set them aside. Clean and devein shrimp, then cut into bite-sized pieces.

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onions and bell peppers, stirring frequently for about 5 minutes.

Add prepared shrimp (or your choice of seafood) to the pot. Cook for approximately 3-4 minutes until shrimp turn pink and are just cooked through.

Reduce heat to low and add cream cheese. Stir until melted and blended, then pour in broth, mixing well with chili powder and cayenne.

Increase heat slightly to bring mixture to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the chili thickens.

Add shredded cheese, stirring until melted completely. Taste and adjust seasoning if necessary.

If chili is too thin, simmer longer or use a cornstarch slurry to thicken.