Heat a tablespoon of water in a large pan or Dutch oven over medium heat. Add the onion with a pinch of salt and cook for 3 minutes or until soft. Add the garlic and cook about 2 minutes or until garlic becomes fragrant. Add the celery, corn and potatoes, mix well, and cook 5 minutes. Add the celery seed, lemon zest, lemon juice, vinegar, cannellini beans, broth and coconut milk.
Heat the soup until it almost begins to boil, then cover and reduce to a simmer on medium-low heat until potatoes are tender, about 15-20 minutes more.
Ladle 3 cups of the soup into a blender and blend on medium speed until just creamy, being careful to allow steam to escape. Don't over blend. Add the blended soup back to the pot. Add salt and pepper to taste.
Just before serving, stir the chopped dil and a squeeze of fresh lemon into the soup.
Garnish with a few sprigs of fresh dill if desired.
If you want to avoid saturated fat, you can replace the light coconut milk with plant milk or a couple of dollops of plant yogurt. But if you do occasionally include light coconut milk in your diet, it adds a nice flavor to this dish.
To make a soup rather than a chowder, either blend all of the soup for a creamy version, or simply add more broth for a broth soup.