A few months ago, there were unexpected aromas in the air at Baxter Brewing Co. in Lewiston.

Along with the smells of hearty stouts and malty lagers were the warm and comforting scents of soup, chili and chowder.

Those smells explained why, despite the freezing cold air outside on that day, 150 people were gathered at the brewery to attend the Androscoggin Home Care and Hospice’s second annual Soup, Chili and Chowder Challenge to benefit the Hospice House.

Kate Sicotte, clinical director for the Lewiston-based nonprofit, said the benefit is put together each year by the “Dream Team,” a group of staff, volunteers, families and friends of Hospice House who raise money throughout the year to help subsidize the cost of care for those either uninsured or under insured.”

There was a live band. And flights of beer being circulated for sampling. But the main event involved winter-warming, aromatic bowls of delight such as Smokin’ Bella Soup, Dad’s Tasty Chili and Roasted Sweet Potato Corn Chowder.

In all, 16 culinary creations were critiqued by a panel of judges as well as by everyone who bought a ticket to the event. Two awards were given: a Judges Award and a People’s Choice Award.

Marie Green of Bowdoin was extremely happy to win the People’s Choice Award, and said she would enter again in a heartbeat.

“Karen Flynn, hospice director, asked me to enter — it’s such a wonderful place to support, and a comfort knowing that Hospice House exists for people in their final days, if necessary.”

In addition to being the people’s favorite, her lobster corn chowder is much loved among family and friends.

“It’s a favorite comfort food in the winter and my family usually devours it,” she said. “My husband has co-workers swarming him at lunch and I bring it to many parties and events.”

Green’s recipe, which she offers today, began two generations ago.

“My grandfather was a lobsterman and it was handed down to my mother and then to me. And of course I put a little bit of my own touches in it. It is also a recipe that anyone can change depending on one’s liking. Any type of seafood can be used with or instead of the lobster, and alternatives can be used, such as milk in place of heavy cream or cornstarch instead of the flour to thicken.”

The Judges Award went to Kimbly Jesky of Monmouth for her kidney bean corn chowder.

“I have always had a love of succotash,” she said. “And the main ingredients (of her chowder) are corn and kidney beans, so I figured, why not turn those flavors into a chowder. It’s a recipe I have perfected over the years.”

And talk about perfected . . . it’s a 20-minute meal. (See recipe.)

“Potatoes are partially cooked then onions are steamed in the pan while I open the cans to the remaining ingredients, then everything else is thrown in and heated together.

Another entry, Kait Pressey’s “Everything But The Kitchen Sink Chili,” warmed the bellies of many attendants.

“I call it ‘Everything But The Kitchen Sink’ because I throw so many ingredients in,” she explained. “It’s a basic recipe using ground turkey. I add carrots, tomatoes, peppers and onions, as well as both red and black beans. Add a dollop of sour cream, a sprinkle of grated cheddar and a side of corn bread, and it’s a well-rounded meal.”

It usually tastes a bit different every time she cooks, she said, it because it is so versatile. (See her recipe.)

“If I have tomatoes from the garden, I may throw more in. If I have a larger onion, the whole thing goes in. You can easily tweak the basic recipe by using ground beef or even sweet potatoes for a vegetarian version. Add kidney or black-eyed peas . . . or alter the spices for more heat.”

One ingredient she never leaves out is baking cocoa.

“It doesn’t make it taste sweet or like chocolate, but it’s traditionally used in savory South American dishes. It gives a velvety texture, depth and richness to its flavor.”

Even Chef Russ Clark, who is a cook at Hospice House, got into the competition.

“It was an honor to bring my creamy mushroom soup,” he said. “It’s a great, rich soup that’s perfect for a cold night.”

The ingredients even sound creamy and decadent. (See his recipe.)

“Mushrooms along with heavy cream are the main ingredients. I use cremini, button and shitake for a mix of texture and add a touch of ground nutmeg, which adds an unique flavor. When I make it at home, I use a splash of sherry or cognac to give it a fine-restaurant quality.”

When making any cream soup, Clark has a word of advice.

“Add the cream at the very end and never let it boil or it will separate. . . . This is also a great recipe that reheats nicely and freezes well.”

The Dream Team’s soup, chili and chowder benefit raised $1,800, and organizers are gearing up for another five-alarm fundraiser in November.

The turnout from our community was amazing,” said Sicotte. “We were so pleased! And, it was a lot of fun. The food was excellent, the atmosphere great and people really seemed to enjoy themselves. And what better way to help in the aid of comforting people than with a challenge of comfort food.”

For more information or to register for this spring’s Hospice House 5K and Remembrance Walk go to HHRunWalk.org.

Lobster corn chowder

Ingredients:

1/2 cup each (diced): onion, celery and green pepper

1 bay leaf

1 tablespoon chopped garlic

2 tablespoons flour

2 tablespoons oil

2 tablespoons butter

1 large container chicken stock

1 pint heavy cream

1 can evaporated milk

2 tablespoons Old Bay seasoning

Dash of nutmeg

4-5 lobsters, steamed and broken up

1 can kernel corn

4 medium potatoes, diced

Paprika, salt and pepper to taste

Instructions:

Cook raw vegetables in oil and butter with bay leaf until onion is translucent.

Add garlic, saute for a few minutes.

Add flour and stir into a roux.

Quickly add potatoes and cover with stock. Bring to a simmer till potatoes are done.

Add corn, cream and milk, and heat. Don’t boil.

Add seasonings and lobster meat.

Kidney bean corn chowder

Ingredients:

6 medium potatoes, cubed

1 can kidney beans, rinsed and drained

1 can creamed corn

2 cans kernel corn, drained

1 medium onion, chopped

1 quart half-and-half

1 stick butter

Celery salt and pepper to taste

Instructions:

Cook potatoes, but not completely. Drain and return to pan.

Add onion and cover to steam while opening cans. 

Add corn, beans, half and half, butter and spices.

Creamy mushroom soup

Ingredients:

4 tablespoons olive oil

4 tablespoons butter

2 pounds cremini and/or button mushrooms

Small handful of shitake mushrooms (optional)

3/4 cup minced shallots

3 cloves garlic, minced

1 teaspoon kosher salt

Dash of nutmeg

4 cups stock (beef or chicken)

1/2 cup heavy cream

Ground black pepper to taste

Instructions:

In a 5-6 quart sauce pan, heat olive oil, then add butter. When melted, add mushrooms and cook on medium-high heat until light brown. Remove 1 cup and set aside.

Reduce heat to medium and add shallots and garlic for about one minute, then add salt, stock and nutmeg and return to higher heat for about 10 minutes.

Use an immersion blender until smooth (or use food processor, in batches).

Whisk in cream and black pepper. Stir in reserved mushrooms.

‘Everything But The Kitchen Sink’ Chili

Ingredients:

2 teaspoons olive oil

1 pound ground turkey

1 1/2 cup chopped peppers (red, yellow, green)

2-3 cloves of garlic minced

3/4 cup chopped sweet onion

2 cans black beans (drained)

2 cans red beans (drained)

4-5 medium tomatoes, chopped

1/2 cup chopped carrots

1/2 cup chopped cilantro

1/4 cup brown sugar, packed

1/8 cup baking cocoa

1/2 teaspoon cayenne

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon oregano

1/2 teaspoon basil

Salt and pepper to taste

Instructions:

In a large pot, saute ground turkey in oil until browned.

Add garlic, onion and peppers, and saute until just soft.

Add tomatoes, carrots, beans, sugar, cocoa and spices.

Stir well and simmer for at least 10 minutes.

For a copy of the “Soup, Chili and Chowder Challenge Cookbook,” send a $5 check payable to Kate Sicotte to: The Hospice House, 236 Stetson Road, Auburn, ME 04210. Provide a return address.