Brown the turkey with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.
Open all of you cans, and dump them into the crockpot along with the frozen corn. (Drain the potatoes, but add the rest of the can liquid to the crockpot.)
After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit. Cover and cook on low for 8-10 hours, or on high for 4-5.
Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.
Garnish with sliced jalapeno peppers, if desired.