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).
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