For the cream of corn soup with crispy caraway sausage, first drain the corn. Wash the leek and cut it into strips. Cut the sausage into strips.
Heat some oil in a pot and fry the leek in it. Add the corn and fry briefly. Add the soup and let everything simmer for about 5-10 minutes. Puree finely and refine with the whipped cream. Season to taste with salt and pepper.
Heat some oil in a pan and fry the sausage strips in it. Add caraway seeds and fry.
Serve the cream of corn soup with crispy caraway sausage as a garnish.