Country seafood chowder

300g hot or cold smoked fish, skinned boned 150g mussels (optional) 4 tablespoons reduced-fat spread 2 medium potatoes, finely chopped 1 onion, finely chopped 1 teaspoon fennel seeds 3 tablespoons flour 3 cups trim milk 3/4 cup assorted vegetables eg celery, red and green peppers (finely chopped), peas, beans (fresh, frozen or canned) 1 1/2 cups fish stock 310g can whole kernel corn, drained pepper to tasteInstructions Step 1 Cut fish into 2cm cubes. Melt butter in a large saucepan, sauté potatoes and onion 10 minutes until soft. Add flour and fennel seeds and cook 2 minutes. Step 2 Gradually stir in milk and simmer until thickened. Add fish stock and bring to a simmer. Step 3 Add mussels, if using, and cook until mussels open. Add cubed fish and cook 2-3 minutes. Step 4 Add mixed vegetables and corn and simmer 5 minutes. Season to taste with pepper. Serve with crusty bread.