4 med. ears corn, frozen or can corn
1 med. onion, minced
1 stalk celery, minced
2 tbsp. salad oil
3 1/2 c. milk
1 (8 oz.) jar pasteurized cheese spread
1/2 c. chunky style salsa sauce (mild or hot)

Remove kernels from cob. In a 5 quart pan, over medium heat in hot oil cook corn, onion and celery until tender but not brown, about 15 minutes, stirring occasionally. Stir in milk, heat to almost boiling, add cheese and salsa stirring until cheese is melted and soup is heated through.