In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill weed. In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f lour until smooth and remove from heat. Add leek-flour mixture to soup. Simmer soup until potatoes are fully cooked (ab out 20 minutes.) Stir in corn, fish, tuna, and tuna liquid. Cook 5 minutes more or until fish is fully cooked.