AUGUSTA – There was no way Calais culinary arts student Kyla Moore could hide her pleasure Thursday evening when her recipe for Southwestern Corn Chowder took first place in a dairy taste test at the Blaine House.

Moore’s smile was wide and she beamed as she shared the People’s Choice Award and silver plaque with her instructor, Marie Mullin-Emerson, and fellow student Pearl Pulk.

Moore created the rich, thick chowder that wowed the tasters that included Gov. John Baldacci and his wife, Karen, state legislators, dairy industry leaders, farmers and supporters.

The event, in which all five of Maine’s community college culinary programs entered a dairy-rich recipe, kicked off dairy month and recognized Maine as a participant in the national 3-A-Day dairy campaign.

America’s low calcium intake is recognized as a major public health problem. The National Dairy Council’s new 3-A-Day of Dairy education campaign tells Americans how many servings of dairy are needed each day for the proper calcium intake.

One group of dairy farmers was so enamored of the recipes that they joked about hiring the chefs.

“We could have one come each day,” said Galen Larrabee of the Maine Dairy Industry Association with a laugh.

First lady Karen Baldacci, a certified nutritionist, has made healthful eating and agriculture a priority. She circulated among the five tasting stations, talking easily with each chef about the dish they had prepared. She was followed closely by the Baldacci dog, a spaniel named Murphy, who clearly was hoping someone would drop a bit of food.

“We want to celebrate Maine’s dairy industry, the hardworking farm families and processors who contribute so much to Maine’s economy and ensure we have a local supply of wholesome, fresh dairy foods,” said Karen Baldacci.

Referring to her garden in back of the Blaine House and a new greenhouse under construction, Baldacci admitted, “I’m a farmer now,” to the applause of those attending.

The event was a test run for chef Wilfred Beriau of Southern Maine Community College. Beriau and his students left Friday for Austria to participate in a food exchange program.

“I’m bringing 150 lobsters with me,” Beriau said. “We will create a New England food festival.”

The chef and his students will prepare Maine clam chowder, maple syrup pie, smoked salmon, scallops and the dish he prepared for the Blaine House, linguine with lobster. In exchange, the Austrian culinary school will teach Maine’s students how to prepare fine pastries and baked goods.

Gov. John Baldacci told those attending the event that Maine is far ahead of the rest of the country in cultivating and providing assistance to its dairy industry.

“We were so busy trying to get through the dairy crisis over the past two years that we didn’t have time to notice, but we are way ahead of the curve. Other states are modeling after our programs,” he said.

The dishes created for the competition were:

. Seafood Newburg, which included shrimp, scallops and lobster in a paprika-rich sauce, offered by Central Maine Community College in Auburn.

. Mediterranean Stuffed Chicken Breast with white wine sauce boosted by Maine-made feta cheese, offered by Eastern Maine Community College in Bangor.

. Linguini with Lobster in a light bechamel sauce by Southern Maine Community College in South Portland.

. Grilled Whole Wheat Pizza with Roma tomatoes, spinach, roasted peppers, garlic and herbs and cheddar cheese, offered by York County Community College in Wells.

Kyla Moore’s recipe for Southwestern Corn Chowder:

1 cup chicken stock

11/2 cup cubed potatoes

1 chicken bouillon cube

6 slices chopped bacon

3/4 cup chopped scallions

1 T. flour

2 t. chili powder

1 t. ground cumin

8 oz. salsa

8 oz. cream cheese

2 cups milk

11/2 cups frozen corn

3 oz. shredded cheddar cheese

Place potatoes and stock in medium saucepan and bring to a boil. Cover, reduce heat and simmer until potatoes are tender, about 10 minutes. Remove from heat and add bouillon. Render bacon. Add scallions and sweat. Add flour and spices. Stir well. Combine 1/2 cup salsa and cream cheese. Add mixture to chowder and cook on low until cream cheese melts. Serve. Top each serving with 1/2 oz. cheddar cheese. Serves 6.