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Soak lemon, potato, dill and carrot until
plump. Use soaking water as part of the cooking water. Add more
if necessary to keep foods covered while soaking and cooking.
Bring water to a boil and add all ingredients except salt,
pepper and cornstarch. Cover and simmer until veggies are
tender. After veggies are done, stir in cornstarch. Stir and
cook until the liquid thickens. Add salt and pepper to taste.
Crushed crackers or croutons sprinkled over the chowder are a
nice touch.
Editors note: This is a recipe that is based
on dried foods. The fresh version may need the amount of liquid
reduced to get the right consistency.
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