Ingredients

• 1/4  cup chopped onion
• 3  tablespoons margarine or butter
• 1/4  cup all-purpose flour
• 1/2  teaspoon dried dillweed
• 1/4  teaspoon pepper
• 2  cups milk
• 1  cup chicken broth
• 1  cup water
• 1  11-ounce can whole kernel corn with sweet peppers or whole kernel corn, drained
• 1  6-ounce can tuna, drained and broken into chunks
•   Snipped fresh parsley (optional)

Directions

In a large saucepan cook onion in hot margarine or butter until tender but not brown. Stir in flour, dillweed, and pepper. Add the milk, chicken broth, and water all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the corn and tuna; heat through. If desired, sprinkle with parsley. Makes about 5-1/2 cups (4 main-dish servings).